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Conference paper

Frozen storage of herring from different stocks and catching seasons. Changes in the sensory attributes

From

Section for Aquatic Process and Product Technology, National Institute of Aquatic Resources, Technical University of Denmark1

National Institute of Aquatic Resources, Technical University of Denmark2

Section for Aquatic Protein Biochemistry, National Institute of Aquatic Resources, Technical University of Denmark3

Language: English
Year: 2007
Proceedings: 37th WEFTA Conference Seafood
Types: Conference paper
ORCIDs: Hyldig, Grethe and Jørgensen, Bo

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Analysis