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Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel.

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Title: Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel.
Authors: Cropotova, Janna1 janna.cropotova@ntnu.no, Mozuraityte, Revilija2, Standal, Inger Beate2, Szulecka, Olga3, Kulikowski, Tomasz3, Mytlewski, Adam3, Rustad, Turid1
Source: Food Technology & Biotechnology. Jan-Mar2021, Vol. 59 Issue 1, p4-15. 12p.
Database: Environment Complete
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Header DbId: eih
DbLabel: Environment Complete
An: 150132197
AccessLevel: 2
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
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  Data: Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel.
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  Data: <searchLink fieldCode="JN" term="%22Food+Technology+%26+Biotechnology%22">Food Technology & Biotechnology</searchLink>. Jan-Mar2021, Vol. 59 Issue 1, p4-15. 12p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=eih&AN=150132197
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      – Type: doi
        Value: 10.17113/ftb.59.01.21.6695
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      – Code: eng
        Text: English
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        PageCount: 12
        StartPage: 4
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      – TitleFull: Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel.
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            NameFull: Kulikowski, Tomasz
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            – D: 01
              M: 01
              Text: Jan-Mar2021
              Type: published
              Y: 2021
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