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Please use this identifier to cite or link to this item: http://hdl.handle.net/10793/73

Title: Investigation of the Flavouring and Taste Components of Irish Seaweeds
Authors: Hotchkiss, S.
Keywords: hydrocolloid chemistry
processing techniques
commercial availability
Issue Date: 2010
Publisher: Marine Institute
Citation: Hotchkiss, Sarah, 'Investigation of the Flavouring and Taste Components of Irish Seaweeds', Marine Institute, 2010
Abstract: This report outlines the methodology and results of the acquisition of new knowledge and the development of new skills to enable CyberColloids to produce commercially attractive, seaweed derived flavour ingredients for the food industry.
URI: http://hdl.handle.net/10793/73
ISSN: 2009-3195
Appears in Collections:Marine Research Sub-Programme (NDP 2007-2013) Series

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