Browsing Fakultet for samfunns- og utdanningsvitenskap (SU) by Journals "Foods"
Now showing items 1-2 of 2
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Effect of the Manufacturing Process on the Microbiota, Organoleptic Properties and Volatilome of Three Salmon-Based Products
(Peer reviewed; Journal article, 2021)Lightly preserved seafood products, such as cold-smoked fish and fish gravlax, are traditionally consumed in Europe and are of considerable economic importance. This work aimed to compare three products that were obtained ... -
The Psychology of Sustainable Seafood Consumption: A Comprehensive Approach
(Journal article; Peer reviewed, 2017)This paper discusses conceptual confusions of sustainable seafood consumption, practical challenges, and potential anchors from where this behaviour can be fostered. The main focus lies on psychological variables. The ...