Properties of trans isomers of eicosapentaenoic acid and eicosahexaenoic acid methyl esters on cyanopropyl stationary phases

Journal of Chromatography A, 2005
Vitenskapelig artikkel

The effect of dietary krill supplementation on epithelium-associated bacteria in the hindgut of Atlantic salmon (Salmo salar L.): a microbial and electron microscopical study

Aquaculture Research, 2005
Vitenskapelig artikkel

The role of naturally occurring chlorophyll and porhhyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

International Dairy Journal, 2005
Vitenskapelig artikkel

Autoxidation of cod liver oil with tocopherol and ascorbyl palmitate

Journal of the American Oil Chemists Society, 2005
Vitenskapelig artikkel

Effect of dietary bacterial protein meal on fatty acid composition and sensory quality of backfat and meat of pigs

Meat Science, 2005
Vitenskapelig artikkel

Analysis of early lipid oxidation in smoked, comminuted, pork or poultry sausages with spices

Journal of Agricultural and Food Chemistry, 2005
Vitenskapelig artikkel

Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat

Journal of Agricultural and Food Chemistry, 2005
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Functional Properties of Dried Potato Protein. Comparison of Drying Technologies Intended to Preserve Functional Properties of Potato Protein Concentrate Isolated by Large Scale Expanded Bed Chromatography

Drying Technology, 2005
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Effect of 18 : 1n-9, 20 : 5n-3, and 22 : 6n-3 on lipid accumulation and secretion by Atlantic salmon hepatocytes

Lipids, 2005
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Critical quality constraints of sensory attributes in frankfurter-type sausages, to be applied in optimization models

Lebensmittel-Wissenschaft + Technologie, 2005
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