Improved eating quality of seafood: the link between sensory characteristics, consumer liking and attitudes

Authors :: Kolbrún Sveinsdóttir
A.A.M. Schelvis-Smit
Emilía Martinsdóttir
Ditte Green-Petersen
Grethe Hyldig
Source :: Improving seafood products for the consumer. Cambridge: Woodhead Publishing, Improving seafood products for the consumer, Improving Seafood Products for the Consumer ISBN: 9781420074345
Publication Year :: 2008

Subjects :: media_common.quotation_subject
Fish
Life Science
Quality (business)
Sensory system
Marketing
Biology
Food quality
Wageningen Marine Research
media_common
Aquatic organisms
Developmental psychology

Language :: English
ISBN :: 978-1-84569-019-9
978-1-4200-7434-5
ISBNs :: 9781845690199 and 9781420074345
Database :: OpenAIRE
Journal :: Improving seafood products for the consumer. Cambridge: Woodhead Publishing, Improving seafood products for the consumer, Improving Seafood Products for the Consumer ISBN: 9781420074345
Accession number :: edsair.doi.dedup.....3c3d442f573768070a2871165451af06

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