Effect of component quality on sensory characteristics of a fish soup.
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| Title: | Effect of component quality on sensory characteristics of a fish soup. |
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| Authors: | Kumpulainen TEM; Functional Foods Forum University of Turku Seinäjoki Finland., Sandell MA; Functional Foods Forum University of Turku Turku Finland., Hopia AI; Functional Foods Forum University of Turku Seinäjoki Finland. |
| Source: | Food science & nutrition [Food Sci Nutr] 2018 May 08; Vol. 6 (5), pp. 1220-1228. Date of Electronic Publication: 2018 May 08 (Print Publication: 2018). |
| Publication Type: | Journal Article |
| Journal Info: | Publisher: John Wiley & Sons Country of Publication: United States NLM ID: 101605473 Publication Model: eCollection Cited Medium: Print ISSN: 2048-7177 (Print) Linking ISSN: 20487177 NLM ISO Abbreviation: Food Sci Nutr Subsets: PubMed not MEDLINE |
| Database: | MEDLINE Ultimate |
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| ISSN: | 2048-7177 |
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| DOI: | 10.1002/fsn3.661 |
