Søkeresultater for «» | Side 485

Effect of packaging material and storage conditions on bacterial growth and off-odour in chicken breast fillets

Pettersen, Marit Kvalvåg; Nissen, H.; Eie, Thomas; Nilsson, Astrid (2004)

SWIR Hyperspectral Imaging to Assess Neurocognitive Disorders Using Blood Plasma Samples

Leon, Raquel; Hernandez, Abian; Fabelo, Himar; Ortega, Samuel; Francisco, Balea-Fernandez; Callicó, Gustavo (2021)

Produktsuksess med sjekklister

Næs, Tormod (2014)

Valideringsrapport – Analyse av tryptofan ved bruk av Waters ACQUITY UPLC/ Waters AccQ•Tag Ultra etter basisk hydrolyse

Gjengedal, Gunnhild (2025)

Preparation methods influence gastronomical outcome of hollandaise sauce

Rognså, Guro Helgesdotter; Rathe, Morten; Paulsen, Morten Thyregod; Petersen, Mikael Agerlin; Brüggemann, Dagmar Adeline; Sivertsvik, Morten; Risbo, Jens (2014)

On-line NIR analysis of fat, water and protein in industrial scale ground meat batches

Tøgersen, Geir; Isaksson, Tomas; Nilsen, Bjørg Narum; Bakker, E.A.; Hildrum, Kjell Ivar (1999)

Quantitative assessment of citral antimicrobial potential at different temperatures

Belda-Galbis, Clara Miracle; Leufvén, Per Gustav Anders; Martinez, Antonio; Rodrigo, Dolores (2013)

Coastal and fjord resources off Finnmark and Troms counties, Norway, based on the 1992 survey

Eliassen, Jens-Eric; Sundet, Jan Henry; Berg, Erik; Skreslet, Stig (1994)

Hjelper med problembakterier

Heir, Even (2014)

The combination of glycosaminoglycans and fibrous proteins improves cell proliferation and early differentiation of bovine primary skeletal muscle cells

Rønning, Sissel Beate; Pedersen, Mona Elisabeth; Andersen, Petter; Hollung, Kristin (2013)

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