Your browser doesn't support javascript.
loading
Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes.
Cropotova, Janna; Mozuraityte, Revilija; Standal, Inger Beate; Szulecka, Olga; Kulikowski, Tomasz; Mytlewski, Adam; Rustad, Turid.
Affiliation
  • Cropotova J; Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Saelands vei 6/8, 7491 Trondheim, Norway.
  • Mozuraityte R; SINTEF Ocean, Brattorkaia 17C, 7010 Trondheim, Norway.
  • Standal IB; SINTEF Ocean, Brattorkaia 17C, 7010 Trondheim, Norway.
  • Szulecka O; National Marine Fisheries Research Institute, Kollataja 1, 81-061 Gdynia, Poland.
  • Kulikowski T; National Marine Fisheries Research Institute, Kollataja 1, 81-061 Gdynia, Poland.
  • Mytlewski A; National Marine Fisheries Research Institute, Kollataja 1, 81-061 Gdynia, Poland.
  • Rustad T; Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Saelands vei 6/8, 7491 Trondheim, Norway.
Food Technol Biotechnol ; 59(1): 4-15, 2021 Mar.
Article in En | MEDLINE | ID: mdl-34084075
Key words
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Technol Biotechnol Year: 2021 Type: Article Affiliation country: Norway
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Language: En Journal: Food Technol Biotechnol Year: 2021 Type: Article Affiliation country: Norway