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Fat content and fillet shape of Atlantic salmon. Relevance for processing yield and quality of raw and smoked products

Mørkøre, Turid; Vallet, J.L.; Cardinall, M; Gomez-Guillen, M.C.; Montero, P; Torrisen, Ole; Nortvedt, R; Sigurgisladottir, Sjøfn; Thomassen, Magny Skinlo (2001)

Properties of salmon flesh from different locations on pre- and post-rigor fillets

Skjervold, Per Olav; Fjæra, Svein Olav; Østby, Per Braarød; Isaksson, Tomas; Einen, Olai; Taylor, Richard (2001)

Body temperature and seawater adaption in farmed Atlantic salmon and rainbow trout during prolonged chilling

Rørvik, Kjell-Arne; Skjervold, Per Olav; Fjæra, Svein Olav; Mørkøre, Turid; Steien, Svein Hallbjørn (2001)

Live-chilling and crowding stress before slaughter of atlantic salmon (Salmo Salar)

Skjervold, Per Olav; Fjæra, Svein Olav; Østby, Per Braarød; Einen, Olai (2001)

Characterization, Production and Purification of Carnocin H, a Bacteriocin Produced by Carnobacterium 377

Blom, Hans; Katla, Tone; Nissen, Hilde; Holo, Helge (2001)

The use of experimental design methodology and multivariate analysis to determine critical control points in a process

Sahni, Narinder Singh; Isaksson, Tomas; Næs, Tormod (2001)

Characterization and growth of Bacillus spp. in heat-treated cream with and without nisin

Nissen, Hilde; Holo, Helge; Axelsson, Lars; Blom, Hans (2001)

A rapid method for the separation and analysis of carrageenan oligosaccharides released by iota- and kappa-carrageenase

Knutsen, Svein Halvor; Sletmoen, Marit; Kristensen, Trond; Barbeyron, Tristan; Kloareg, Bernard; Potin, Philippe (2001)

Sensory quality of ethylene-exposed carrots (Daucus carota L, cv ‘Yukon’) related to the contents of 6-methoxymellein, terpenes and sugars

Seljåsen, Randi; Hoftun, Halldor; Bengtsson, Gunnar (2001)

Negative-ion electrospray ionisation-mass spectrometry (ESI-MS) as a tool for analysing structural heterogeneity in kappa-carrageenan oligosaccharides

Ekeberg, Dag; Knutsen, Svein Halvor; Sletmoen, Marit (2001)

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