Open AccessSensory evaluation and consumer response of fillets from seabream fed with lipids extracted from olive oil by-products
Author(s) -
Petros Martisakalis,
Dimitrios Anagnostopoulos,
Faidra Syropoulou,
Dimitrios Barkas,
Leonidas Papaharisis,
Smaragdi Antonopoulou,
Ioannis S. Boziaris
Publication year - 2022
Publication title -
public health and toxicology
Language(s) - English
Resource type - Journals
ISSN - 2732-8929
DOI - 10.18332/pht/149689
Subject(s) - olive oil , food science , sensory system , chemistry , biology , neuroscience