The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami av Mari Øvrum Gaarder, Mats Carlehög, Per Berg, Oddvin Sørheim, Hanne Larsen

Hämta fulltext

Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones av Tone Aspevik, Silje Steinsholm, Birthe Vang, Mats Carlehög, Jan Arne Arnesen, Katerina Kousoulaki

Hämta fulltext

Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets av Marit Kvalvåg Pettersen, Julie Nilsen-Nygaard, Anlaug Ådland Hansen, Mats Carlehög, Kristian Hovde Liland

Hämta fulltext

In-Line Estimation of Fat Marbling in Whole Beef Striploins (<i>Longissimus lumborum</i>) by NIR Hyperspectral Imaging. A Closer Look at the Role of Myoglobin av Jens Petter Wold, Lars Erik Solberg, Mari Øvrum Gaarder, Mats Carlehøg, Karen Wahlstrøm Sanden, Rune Rødbotten

Hämta fulltext