Relatert innhold

  • Publikasjoner

Mari Øvrum Gaarder har 10 publikasjoner ved Nofima:

Salterstattere i røkt laks

Heir, Even; Gaarder, Mari Øvrum; Johannessen, Tom Chr.; Holck, Askild Lorentz

2020

Smaksnøytrale protein fra makrell (SMELL). Delrapport for AP 1

Solstad, Runar Gjerp; Vang, Birthe; Øvrum Gaarder, Mari; Molesworth, Peter Patrick; Aspevik, Tone; Dankel, Elin Katinka; Wubshet, Sileshi Gizachew; Glomm, Wilhelm; Lindberg, Diana

2020

Lamb or hogget meat – A different sensory profile? Extending the fresh meat season in Norway

Bhatti, Muhammad Azher; Øvrum Gaarder, Mari; Steinheim, Geir; Hopkins, David Laurence; Horneland, Reinert; Eik, Lars Olav; Ådnøy, Tormod

2020

The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami

Øvrum Gaarder, Mari; Carlehög, Mats; Berg, Per; Sørheim, Oddvin; Larsen, Hanne

2019

Sunnere brød med mindre salt

Sahlstrøm, Stefan; Øvrum Gaarder, Mari

2018

Does the capacity for energy utilization affect the survival of post-smolt Atlantic salmon, Salmo salar L., during natural outbreaks of infectious pancreatic necrosis?

Thomassen, Magny Skinlo; Rørvik, Kjell-Arne; Alne, Henriette; Gaarder, Mari; Ruyter, Bente; Måseide, N.P.; Jakobsen, Jan Vidar; Berge, Rolf; Sigholt, Trygve

2007