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Essential fatty acids in Atlantic salmon: time course of changes in fatty acid composition of liver, blood and carcass induced by a diet deficient in n-3 and n-6 fatty acids

Ruyter, Bente; Røsjø, Camilla; Einen, Olai; Thomassen, Magny S. (2000)

Consumer and sensory investigations in relation to physical/chemical aspects of cooked pork in Scandinavia

Bryhni, Eli Arnkværn; Byrne, Derek V.; Rødbotten, Marit; Møller, S.; Claudi-Magnussen, C.; Karlsson, A.; Agerhem, H.; Johansson, M.; Martens, Magni (2003)

Spectroscopic techniques for monitoring changes in the quality of milk and other dairy products during processing and storage

Loudiyi, Mohammed; Temiz, Havva Tümay; Sahar, Amna; Ahmad, Muhammad Haseeb; Boukria, Oumayma; Hassoun, Abdo; Aït-Kaddour, Abderrahmane (2022)

Trained sensory panellists’ response to product alcohol content in the projective mapping task: Observations on alcohol content, product complexity and prior knowledge

Nieuwoudt, Helene H.; Næs, Tormod (2014)

Consumer preferences for iced coffee determined by conjoint analysis: An exploratory study with Norwegian consumers

Asioli, Daniele; Næs, Tormod; Granli, Britt Signe; Almli, Valerie Lengard (2014)

Factors influencing post-mortem quality, safety and storage stability of mackerel species: a review.

Sone, Izumi; Skåra, Torstein; Olsen, Stein Harris (2019)

Bacterial disinfectant resistance—a challenge for the food industry

Langsrud, Solveig; Sidhu, Maan Singh; Heir, Even; Holck, Askild Lorentz (2003)

Linefiske: En sammenligning av Island og Norge

Henriksen, Edgar; Dreyer, Bent; Bendiksen, Bjørn Inge (2009)

Behavioural responses in wild cod (Gadus morhua L.) exposed to fish holding water

Sæther, Bjørn-Steinar; Bjørn, Pål Arne; Dale, Trine (2007)

A simple method for mass-production of liposomes, in particular large liposomes, suitable for delivery of free amino acids to filter feeding zooplankton

Barr, Yoav; Helland, Synnøve (2007)

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