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Seafood consumption, availability, and quality


Seafood consumption, availability, and quality



Food Technology 42: 8-72



ISSN/ISBN: 0015-6639


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(PDF emailed within 1 workday: $29.90)

Accession: 018107473

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Related references

Seafood consumption, availability, and quality - La consommation, la disponibilité et la qualité des produits de la mer. Symposium «nutritional Attributes of Seafoods». Annual Meeting of the Institute of Food Technologists (Las 1987) 42(5): 168-172, 1988

Health and seafood consumption patterns among women aged 45-69 years. A Norwegian seafood consumption study. Food Quality and Preference 15(2): 117-128, 2004

Diet quality, consumption of seafood and eggs are associated with sleep quality among Chinese urban adults: A cross-sectional study in eight cities of China. Food Science and Nutrition 7(6): 2091-2102, 2019

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Environmental Effects on Seafood Availability, Safety, and Quality (Chemical & Functional Properties of Food Components). Edited by E. Grayna Daczkowska-Kozon and Bonnie Sun Pan. Journal of Aquatic Food Product Technology 20(4): 421-427, 2011

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Determinants of seafood consumption in Norway: lifestyle, revealed preferences, and barriers to consumption. Food Quality and Preference 11(3): 169-188, 2000

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