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Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility

Asefa, Dereje; Kure, Cathrine F.; Gjerde, Ragnhild O.; Omer, MK; Langsrud, Solveig; Nesbakken, Truls; Skaar, Ida (2010)

Predicting the concentration of verotoxin-producing Escherichia coli bacteria during processing and storage of fermented raw-meat sausages

Quinto, E.J.; Arinder, P.; Axelsson, Lars; Heir, Even; Holck, Askild Lorentz; Lindqvist, R.; Lindblad, M.; Andreou, P.; Lauzon, H.L.; Marteinsson, V. P; Pin, C. (2014)

Evaluering av system for automatisk deteksjon av kveis i torskefileter

Sivertsen, Agnar Holten; Heia, Karsten (2010)

Ilandføring av usløyd torsk, hyse og sei – optimal behandling og kjøling med hensyn til kvalitet på fisk og biprodukter

Akse, Leif; Tobiassen, Torbjørn; Martinsen, Gustav (2010)

Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese

Caro, Alessandra Del; Fadda, Contantino; Sanguinetti, Anne Maria; Carboni, Maria Giovanna; Pinna, Giuliano; Næs, Tormod; Menichelli, Elena; Piga, Antonio (2016)

Internal controls for normalizing DNA arrays

Rudi, Knut; Treimo, Janneke; Moen, Birgitte; Vegarud, Gerd (2002)

CtrlAQUA – Annual Report 2022 – Centre for Closed-Containment Aquaculture

Espmark, Åsa Maria Olofsdotter; Kraugerud, Reidun Lilleholt; Juul-Dam, Kasper Thøring (2023)

Application of Novel Techniques for Monitoring Quality Changes in Meat and Fish Products during Traditional Processing Processes: Reconciling Novelty and Tradition

Hassoun, Abdo; Guðjónsdóttir, María; Prieto, Miguel A.; Garcia-Oliveira, Paula; Simal-Gandara, Jesus; Marini, Federico; Donato, Francesca Di; D’Archivio, Angelo Antonio; Biancolillo, Alessandra (2020)