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Eating jellyfish: safety,chemical and sensory properties
Authors:António Raposo  Alice Coimbra  Luís Amaral  Amparo Gonçalves  Zilda Morais
Affiliation:1. Department for Management of Science and Technology Development, Ton Duc Thang University, Ho Chi Minh City, Vietnam;2. Faculty of Environment and Labour Safety, Ton Duc Thang University, Ho Chi Minh City, Vietnam;3. Servi?o de Imunoalergologia, Centro Hospitalar S?o Jo?o, Porto, Portugal;4. IPMA I.P., Portuguese Institute for the Sea and Atmosphere, Division of Aquaculture and Upgrading, Lisboa, Portugal;5. Centro de Investiga??o Interdisciplinar Egas Moniz, CiiEM, Instituto Universitário Egas Moniz, IUEM, Caparica, Portugal
Abstract:
Keywords:allergenic assays  Catostylus tagi as food  consumers' attitudes and perceptions  food chemical analysis  sensory analysis
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