Developing functional seafood products

Improving Seafood Products for the Consumer

Volumn , Issue , 2008, Pages 331-362

  Careche, M ^a   Luten, J B ^b   Kole, A ^c   Schelvis, R ^c   Saura Calixto, F ^a   Scholten, O E ^c   Diaz Rubio, M E ^a   Toonen, M A J ^c   Schram, E ^c   Borderias, A J ^a   Sanchez Alonso I ^a   Carmona, P ^d   Sanchez Gonzalez I ^a   Gormley, T R ^e   Oehlenschlager J ^f   Mierke Klemeyer, S ^f   Elvevoll, E O ^g   Leonor Nunes, M ^h   Bandarra, N ^h   Stoknes, I ⁱ   Larsen, E H ^j   more..

^a CSIC   (Spain)

^b NOFIMA   (Norway)

^c WAGENINGEN UNIVERSITY   (Netherlands)

^d INSTITUTO DE ESTRUCTURA DE LA MATERIA   (Spain)

^e ASHTOWN FOOD RESEARCH CENTRE   (Ireland)

^f FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^g UNIVERSITY OF TROMSØ   (Norway)

^h National Institute of Biological Resources   (Portugal)

ⁱ Moreforsking   (Norway)

^j TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

more..

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84902630042     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845694586.4.331     Document Type: Chapter

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