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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.
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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  Data: Effect of component quality on sensory characteristics of a fish soup.
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  Data: <searchLink fieldCode="AU" term="%22Kumpulainen+TEM%22">Kumpulainen TEM</searchLink>; Functional Foods Forum University of Turku Seinäjoki Finland.<br /><searchLink fieldCode="AU" term="%22Sandell+MA%22">Sandell MA</searchLink>; Functional Foods Forum University of Turku Turku Finland.<br /><searchLink fieldCode="AU" term="%22Hopia+AI%22">Hopia AI</searchLink>; Functional Foods Forum University of Turku Seinäjoki Finland.
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  Data: <searchLink fieldCode="JN" term="%22101605473%22">Food science & nutrition</searchLink> [Food Sci Nutr] 2018 May 08; Vol. 6 (5), pp. 1220-1228. <i>Date of Electronic Publication: </i>2018 May 08 (<i>Print Publication: </i>2018).
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PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=mdl&AN=30065823
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        Value: 10.1002/fsn3.661
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        Text: English
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      – TitleFull: Effect of component quality on sensory characteristics of a fish soup.
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              Text: 2018 May 08
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              Y: 2018
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