Comparison of Physico-Chemical and Sensory Properties of Fish Spread Emulsions Manufactured Using Herring ( Clupea Harengus ) Milt, Cod ( Gadus Morhua ) Roe and Plaice ( Pleuronectes Platessa ) Roe

• Published in: Journal of Culinary Science & Technology
• Main Authors: Furey, A.E., Hoeche, U., Noci, F.
• Other Authors: Galway-Mayo Institute of Technology (GMIT) Research & Innovation Strategic Endowment (RISE) Scholarship, GMIT RISE Scholarship
• Format: Article in Journal/Newspaper
• Language: English
• Published: Informa UK Limited 2022
• Subjects: Food Science; Gadus morhua
• Online Access: http://dx.doi.org/10.1080/15428052.2022.2027308; https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2027308