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Sensory and physicochemical quality characteristics of Haddock fish cake enriched with atlantic mackerel

Sensory and physicochemical quality characteristics of Haddock fish cake enriched with atlantic mackerel

Category
Academic article
Client
  • Research Council of Norway (RCN) / 259582
Language
English
Author(s)
Affiliation
  • Norwegian University of Science and Technology
  • SINTEF Ocean / Fisheries and New Biomarine Industry
  • National Marine Fisheries Research Institute
Year
Published in
Food technology and biotechnology
ISSN
1330-9862
Volume
59
Issue
1
Page(s)
1 - 12