Carotenoid and lipid content in muscle of Atlantic salmon, Salmo salar, transferred to seawater as 0+ or 1+ smolts

Comparative Biochemistry and Physiology - Part B: Biochemistry & Molecular Biology, 2004
Vitenskapelig artikkel

Comparison of color and thiobarbituric acid values of cooked hamburger patties after storage of fresh beef chubs in modified atmospheres

Journal of Food Science, 2004
Vitenskapelig artikkel

Modeling methods for crossed mixture experiments—a case study from sausage production

Chemometrics and Intelligent Laboratory Systems, 2003
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Prediction of postharvest maturity and size of victoria plums by vibration response

?, 2003
Vitenskapelig artikkel

The antibacterial effect of a polyhydroxylated fucophlorethol from the marine brown alga, Fucus vesiculosus

World Journal of Microbiology & Biotechnology, 2003
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Effects of pre-, in- and post-rigor filleted Atlantic salmon (Salmo salar)on microbial spoilage and quality characteristics during chilled storage

Journal of Aquatic Food Product Technology, 2003
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Development of intrinsic fluorescence multispectral imagery specific for fat, connective tissue and myofibers in meat

?, 2003
Vitenskapelig artikkel

Colour of Raspberry Jam as influenced by Cultivar, Temperature and Light during Storage

Acta Horticulturae, 2003
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Apple rings as a model for fruit drying behavior: Effects of surfactant and reduced osmolality reveal biological mechanisms

Journal of Food Science, 2003
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Hipposin, a histone-derived antimicrobial peptide in Atlantic halibut (Hippoglossus hippoglossus L.)

Biochimica et Biophysica Acta - Proteins and Proteomics, 2003
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