Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood

Bibliographic Details
Published in:International Journal of Gastronomy and Food Science
Main Authors: Furey, A.E., Hoeche, U., McLaughlin, C., Noci, F.
Format: Article in Journal/Newspaper
Language:English
Published: Elsevier BV 2022
Subjects:
Cultural Studies
Food Science
Gadus morhua
Online Access:http://dx.doi.org/10.1016/j.ijgfs.2022.100524
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spelling crelsevierbv:10.1016/j.ijgfs.2022.100524 2023-05-15T16:18:55+02:00 Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood Furey, A.E. Hoeche, U. McLaughlin, C. Noci, F. 2022 http://dx.doi.org/10.1016/j.ijgfs.2022.100524 https://api.elsevier.com/content/article/PII:S1878450X22000592?httpAccept=text/xml https://api.elsevier.com/content/article/PII:S1878450X22000592?httpAccept=text/plain en eng Elsevier BV https://www.elsevier.com/tdm/userlicense/1.0/ http://creativecommons.org/licenses/by/4.0/ CC-BY International Journal of Gastronomy and Food Science volume 28, page 100524 ISSN 1878-450X Cultural Studies Food Science journal-article 2022 crelsevierbv https://doi.org/10.1016/j.ijgfs.2022.100524 2022-12-01T12:13:44Z Article in Journal/Newspaper Gadus morhua ScienceDirect (Elsevier - via Crossref) International Journal of Gastronomy and Food Science 28 100524
institution Open Polar
collection ScienceDirect (Elsevier - via Crossref)
op_collection_id crelsevierbv
language English
topic Cultural Studies
Food Science
spellingShingle Cultural Studies
Food Science
Furey, A.E.
Hoeche, U.
McLaughlin, C.
Noci, F.
Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood
topic_facet Cultural Studies
Food Science
format Article in Journal/Newspaper
author Furey, A.E.
Hoeche, U.
McLaughlin, C.
Noci, F.
author_facet Furey, A.E.
Hoeche, U.
McLaughlin, C.
Noci, F.
author_sort Furey, A.E.
title Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood
title_short Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood
title_full Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood
title_fullStr Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood
title_full_unstemmed Incorporation of roe, milt and liver from plaice (Pleuronectes platessa), herring (Clupea harengus) and cod (Gadus morhua) in newly developed seafood Pâtés: Sensory evaluation by teenage consumers in Ireland and their attitudes to seafood
title_sort incorporation of roe, milt and liver from plaice (pleuronectes platessa), herring (clupea harengus) and cod (gadus morhua) in newly developed seafood pâtés: sensory evaluation by teenage consumers in ireland and their attitudes to seafood
publisher Elsevier BV
publishDate 2022
url http://dx.doi.org/10.1016/j.ijgfs.2022.100524
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https://api.elsevier.com/content/article/PII:S1878450X22000592?httpAccept=text/plain
genre Gadus morhua
genre_facet Gadus morhua
op_source International Journal of Gastronomy and Food Science
volume 28, page 100524
ISSN 1878-450X
op_rights https://www.elsevier.com/tdm/userlicense/1.0/
http://creativecommons.org/licenses/by/4.0/
op_rightsnorm CC-BY
op_doi https://doi.org/10.1016/j.ijgfs.2022.100524
container_title International Journal of Gastronomy and Food Science
container_volume 28
container_start_page 100524
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