Sensory perception of salmon and culinary sauces – An interdisciplinary approach

✍ Scribed by Morten T. Paulsen; Øydis Ueland; Asgeir N. Nilsen; Åsa Öström; Margrethe Hersleth

• Book ID: 116487670
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 574 KB
• Volume: 23
• Category: Article
• ISSN: 0950-3293
• DOI: 10.1016/j.foodqual.2011.09.004