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Introduction—Importance of analysis in seafood and seafood products, variability and basic concepts
Oehlenschläger, J. (2009). Introduction—Importance of analysis in seafood and seafood products, variability and basic concepts, in: Nollet, L.M.L. et al. Handbook of seafood and seafood products analysis. pp. 3-10. http://dx.doi.org/10.1201/9781420046359-c1
In: Nollet, L.M.L.; Toldrá, F. (Ed.) (2009). Handbook of seafood and seafood products analysis. CRC Press: Boca Raton. ISBN 978-1420046-33-5. xviii, 910 pp. https://dx.doi.org/10.1201/9781420046359, meer
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