Seaweeds: phycogastronomy - the culinary science of seaweeds

Ole G. Mouritsen

Seaweeds: phycogastronomy - the culinary science of seaweeds

Design and Consumer Behavior

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Original language	English
Title of host publication	CRC Handbook of Molecular Gastronomy : Scientific Foundations and Culinary Applications
Editors	Róisín Burke, Alan Kelly, Christophe Lavelle, Hervé This vo Kientza
Number of pages	6
Publisher	CRC Press
Publication date	2021
Pages	517-522
ISBN (Print)	9781466594784
ISBN (Electronic)	9780429168703
Publication status	Published - 2021

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10.1201_9780429168703-77_chapterpdfFinal published version, 1.03 MB

Cite this

Seaweeds: phycogastronomy - the culinary science of seaweeds. / Mouritsen, Ole G.

CRC Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications. ed. / Róisín Burke; Alan Kelly; Christophe Lavelle; Hervé This vo Kientza. CRC Press, 2021. p. 517-522.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

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