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Autor: Torger Børresen, K. Brunsø, K.B. Hansen, J. Scholderer, P. Honkanen, S.O. Olsen, W. Verbeke, E. Martinsdóttir, K. Sveinsdóttir, D. Green-Petersen, G. Hyldig, R. Schelvis, Z. Pieniak, K. Toften, D. Calvo Dopico, A. Tudoran, A. Kole, Gertjan Schaafsma, E. Lund, E. Kampman, Inga Thorsdottir, Alfons Ramel, Ingeborg A. Brouwer, Bill Doré, A. Bosch, R.M. Pintó, D. Lees, C.-H. von Bonsdorff, L. Croci, D. De Medici, F.S. Le Guyader, M. Pommepuy, J.C. Le Saux, S. Kershaw, J.A. Lowther, O.C. Morgan, J.L. Romalde, M.L. Vilariño, D. Furones, A. Roque, F. Guilfoyle, B. Doré, R.J. Lee, R.E. Rangdale, D. Hervio-Heath, S. Lozach, P. Dalgaard, J. Emborg, A. Kjølby, N.D. Sorensen, N.Z. Ballin, J.B. Luten, M. Careche, F. Saura-Calixto, M.E. Díaz-Rubio, A.J. Borderías, I. Sánchez-Alonso, I. Sánchez-González, E. Schram, O.E. Scholten, M.A.J. Toonen, P. Carmona, T.R. Gormley, J. Oehlenschläger, S. Mierke-Klemeyer, E. Elvevoll, M. Leonor Nunes, N. Bandarra, I. Stoknes, E.H. Larsen, G. Thorkelsson, S. Sigurgisladottir, R. Jóhannsson, M. Geirsdottir, F. Guérard, A. Chabeaud, P. Bourseau, L. Vandanjon, P. Jaouen, M. Chaplain-Derouiniot, M. Fouchereau-Peron, O. Martinez-Alvarez, Y. Le Gal, R. Ravallec-Plé, L. Picot, J.P. Berge, C. Delannoy, G. Jakobsen, I. Johansson, I. Batista, C. Pires, F. Leroi, J.J. Joffraud, T. Skjerdal, G. Lorentzen, I. Bjørkevoll, R.L. Olsen, M.F. Pilet, H. Prévost, X. Dousset, S. Matamoros, F. Amarita, J.C. Arboleya, Z. Cruz, E. Izurieta, A. Lasagabaster, I. Martínez de Marañón, I. Miranda, M. Nuin, I. Olabarrieta, H.L. Lauzon, C. Jacobsen, I. Undeland, I. Storrø, T. Rustad, N. Hedges, I. Medina, Børge Damsgård, Ian A. Johnston, Erling P. Larsen, J. Storøy, Gunnar Senneset, Eskil Forås, Petter Olsen, Kine Mari Karlsen, Marco Frederiksen, B. Pérez-Villarreal, F. Amárita, C. Bald, M.A. Pardo, I. Sagardia

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::62e829d19a98860f25acc7d5b50473f6
https://doi.org/10.1016/b978-1-84569-019-9.50029-0

Perception of Sensory Quality of Wild and Farmed Fish By Experts, Consumers, and Chefs Or Cooks in the Restaurant Sector

Autor: G.B. Olsson, M. Carlehoeg, M. van der Heide, J.B. Luten

Publikováno v: Handbook of Meat, Poultry and Seafood Quality
Handbook of Meat, Poultry and Seafood Quality. Oxford: Blackwell

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed44f34fd57e1f882aee533f97bbc8ad
https://doi.org/10.1002/9780470277829.ch43

Seafood Research From Fish to Dish : Quality, Safety and Processing of Wild and Farmed Seafood

Autor: J.B. Luten, C. Jacobsen, K. Bekaert, A. Saebø, J. Oehlenschläger

In this book, scientists from various disciplines address the advances in seafood research with respect to quality, safety, consumer's demands and processing of wild and farmed fish. The nutritional properties of marine lipids and lipid oxidation fro

THE IN-VITRO AVAILABILITY OF COPPER, ZINC AND SELENIUM AND THE SPECIATION OF SELENIUM IN FISHERY PRODUCTS

Autor: J. Rus, M. M. Burggraaf, J.B. Luten, W. Bouquet

Publikováno v: Proceedings of the 4. International Workshop, Neuherberg, F. R. G., April 1986

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0d5ad85fba81856c01e23a210e144310
https://doi.org/10.1515/9783111692449-047

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