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 |
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Main Authors: | , , |
Other Authors: | , |
Format: | Article in Journal/Newspaper |
Language: | English |
Published: |
Informa UK Limited
2022
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Subjects: | |
Online Access: | http://dx.doi.org/10.1080/15428052.2022.2027308 https://www.tandfonline.com/doi/pdf/10.1080/15428052.2022.2027308 |
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