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Preparation of High-Quality Fermented Fish Product
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A model for communication of sensory quality in the seafood processing chain

Ditte Green-Petersen1, Jette Nielsen, Grethe Hyldig

  • 1National Food Institute, Division of Seafood Research, Technical University of Denmark, Søltofts Plads, Building 221, DK-2800, Kgs. Lyngby, Denmark. dgr@aqua.dtu.dk

Critical Reviews in Food Science and Nutrition
|February 29, 2012
PubMed

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