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Investigation of the Flavouring and Taste Components of Irish Seaweeds

Hotchkiss, S.
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Keywords
hydrocolloid chemistry
 processing techniques
 commercial availability
Date
2010
Publisher
Marine Institute
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Marine Research Sub-Programme (NDP 2007-2013) Series
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Investigation of the Flavouring and Taste Components of Irish Seaweeds.pdf
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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.
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http://hdl.handle.net/10793/73
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Hotchkiss, Sarah, 'Investigation of the Flavouring and Taste Components of Irish Seaweeds', Marine Institute, 2010
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