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Verktøy for å måle fiskekvalitet – basert på forbrukernes oppfatning (Fase 1 – Forprosjekt). Sluttrapport

Nilsen, Heidi; Esaiassen, Margrethe; Østli, Jens; Nøstvold, Bjørg Helen; Pleym, Ingelinn Eskildsen; Reynisson, Eyjólfur; Skjelvareid, Martin Hansen; Heia, Karsten (2014)

Survival potential of wild type cellulose deficient Salmonella from the feed industry

Vestby, Lene Karine; Møretrø, Trond; Ballance, Simon; Langsrud, Solveig; Nesse, Live Lingaas (2009)

Self-reported practices by Portuguese consumers regarding eggs’ safety: An analysis based on critical consumer handling points

Teixeira, Paula; Almli, Valerie Lengard (2021)

Metoder for objektiv bedømmelse

Rødbotten, Marit; Carlehög, Mats (2015)

Processing of sugar kelp: Effects on mass balance, nutrient composition, and color

Blikra, Marthe Jordbrekk; Rode, Tone Mari; Skåra, Torstein; Maribu, Ingrid; Sund, Randi; Vaka, Mette Risa; Skipnes, Dagbjørn (2024)

Fish quality and market performance: The case of the coastal fishery for Atlantic cod in Norway

Sogn-Grundvåg, Geir; Zhang, Dengjun; Henriksen, Edgar; Joensen, Sjúrður; Bendiksen, Bjørn Inge; Hermansen, Øystein (2021)

Metoder for påvisning av Listeria i mat og produksjonsmiljø – Faglig sluttrapport

Moen, Birgitte; Langsrud, Solveig; Fagerlund, Annette (2024)

Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy

Carton, Izaskun; Böcker, Ulrike; Ofstad, Ragni; Sørheim, Oddvin; Kohler, Achim (2009)

Consumer’s categorization of food ingredients: Do consumers perceive them as ‘clean label’ producers expect? An exploration with projective mapping

Peschel, A.O.; Varela, Paula (2019)

The who, where and why of choosing suboptimal foods: Consequences for tackling food waste in store

Rohm, Harald; Almli, Valerie Lengard; Oostindjer, Marije (2019)

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