Effect of component quality on sensory characteristics of a fish soup-Reference-Cited by-同舟云学术

Effect of component quality on sensory characteristics of a fish soup

Published:2018-05-08 Issue:5 Volume:6 Page:1220-1228
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Kumpulainen Tommi E. M.¹^ORCID,Sandell Mari A.²,Hopia Anu I.¹

Affiliation:

1. Functional Foods Forum; University of Turku; Seinäjoki Finland

2. Functional Foods Forum; University of Turku; Turku Finland

Funder

Academy of Finland

Tekes

Publisher

Wiley

Subject

Food Science

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