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Current status of the Red King Crab (Paralithodes camtchaticus) and Snow Crab (Chionoecetes opilio) industries in Norway

Lorentzen, Grete Elisabeth; Voldnes, Gøril; Whitaker, Ragnhild; Kvalvik, Ingrid; Vang, Birthe; Solstad, Runar Gjerp; Thomassen, Marte Renate; Siikavuopio, Sten Ivar (2017)

Ser muligheter for AGD-fri fisk i lukkede merder

Holan, Astrid Buran (2015)

A de novo Full-Length mRNA Transcriptome Generated From Hybrid-Corrected PacBio Long-Reads Improves the Transcript Annotation and Identifies Thousands of Novel Splice Variants in Atlantic Salmon

Ramberg, Sigmund; Høyheim, Bjørn; Østbye, Tone-Kari K; Andreassen, Rune (2021)

Characteristics of a Vibrio sp. associated with the «Hitra disease» of Atlantic Salmon in Norwegian fish farms

Holm, Kåre Olav; Strøm, Ellen; Stensvåg, Klara; Raa, Jan; Jørgensen, Trond Ø. (1985)

Optimum contribution selection using traditional best linear unbiased prediction and genomic breeding values in aquaculture breeding schemes

Nielsen, Hanne Marie; Sonesson, Anna Kristina; Meuwissen, Theodorus (2011)

The effects of sustained aerobic swimming on osmoregulatory pathways in Atlantic salmon Salmo salar smolts

Esbaugh, Andrew; Kristensen, Torstein; Takle, Harald Rune; Grosell, Martin (2014)

Forbrukeroppfatninger om fersk og tint laks

Heide, Morten; Skuland, Aase Vorre; Rotabakk, Bjørn Tore (2022)

Genetic (co)variation in harvest body weight and survival in Penaeus (Litopenaeus) vannamei under standard commercial conditions

Gitterle, Thomas; Rye, Morten; Salte, Ragnar; Cock, James; Johansen, Harry; Lozano, Carlos; Suarez, Jorge A.; Gjerde, Bjarne (2005)

Assessment of biochemical markers identified in wheat for monitoring barley grain tissue

Barron, Cécile; Holopainen-Mantila, Ulla; Sahlstrøm, Stefan; Holtekjølen, Ann Katrin; Lullien-Pellerin, Valérie (2017)

Innovations in traditional foods: Impact on perceived traditional character and consumer acceptance

Vanhonacker, Filiep; Kühne, Bianka; Gellynck, Xavier; Guerrero, Luis; Hersleth, Margrethe; Verbeke, Wim (2013)

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