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Book chapter

Sensory evaluation of seafood - Methods

In Methods of Assessing Quality and Safety of Seafood — 2008
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

Language: English
Publisher: Blackwell Publishing
Year: 2008
Types: Book chapter
ORCIDs: Hyldig, Grethe
Keywords

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Analysis