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Standard Norwegian fishmeal- and fishoil process.Heat treatment requirements

Nygaard, Halvor (2010)

Mixing properties and rheological characteristics of dough used to make potato-cereal soft wraps

Helgerud, Trygve; Schüller, Reidar Barfod; Dessev, Tzvetelin; Rukke, Elling-Olav; Knutsen, Svein Halvor; Afseth, Nils Kristian; Ballance, Simon (2016)

Shelf life of salt-cured fillets of cod stored at 30 °C

Lorentzen, Grete Elisabeth (2015)

Maturity stages of shrimp (Pandalus borealis Krøyer 1838. Method for classification and description of characteristics

Hansen, Hege Øverbø; Aschan, Michaela (2001)

Fangstreguleringer og kapasitetstilpasning i fiskeindustrien

Dreyer, Bent (2003)

Holding wild caught red king crab, Paralithodes camtschaticus: effects of stocking density and feeding on survival and meat content

Siikavuopio, Sten Ivar; James, Philip; Olsen, Bjørn Ronald; Evensen, Tor Hatten; Mortensen, Atle (2016)

Lovende resultater for automatiske sløye- og innveiingssystem for hvitfisk

Kristoffersen, Silje (2018)

Forskeren forteller: Ja til mer av kylling og laks

Lindberg, Diana; Ytrestøyl, Trine (2018)

Hydrolyzed whey proteins as emulsifiers and stabilizers in high-pressure processed dressings

Christiansen, Kirsti Forstrøm; Vegarud, Gerd Elisabeth; Langsrud, Thor; Ellekjær, Marit Risberg; Egelandsdal, Bjørg (2004)

Decorin and fibromodulin expression in two bovine muscles (M. Semitendinosus and M. Psoas Major) differing in texture

Pedersen, Mona Elisabeth; Kulseth, Mari Ann; Kolset, Svein Olav; Velleman, S.; Eggen, Kyrre (2001)

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