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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

2021

Published in

Food technology and biotechnology

ISSN

1330-9862

Volume

59

Issue

1

Page(s)

1 - 12

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