Showing 1 - 3 results of 3 for search 'Mats Carlehög', query time: 0.02s Refine Results
  1. 1
    Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

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

    Published 2021-12-01
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  2. 2
    Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast Fillets

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

    Published 2021-06-01
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  3. 3
    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

    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 by Jens Petter Wold, Lars Erik Solberg, Mari Øvrum Gaarder, Mats Carlehøg, Karen Wahlstrøm Sanden, Rune Rødbotten

    Published 2022-04-01
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