Laboratorier
Publikasjoner
- The effect of two different thawing procedures on product quality of tusk (Brosme brosme)
- Conceptualization of the Norwegian feed system of farmed Atlantic salmon
- Conceptualization of the Norwegian feed system
- Mapping of Marine Rest Raw Material in the Norwegian Seafood Industry: A Decade of Results
- Application of NMR spectroscopy for the detection and quantification of phthalic acid in fish muscles: The case of Atlantic Cod from Norwegian Sea
- Fersk linefanget brosme som råstoff til filetproduksjon - Lagringsstudie og tineforsøk Les publikasjonen
Annen formidling
- The effect of two different thawing procedures on product quality of tusk (Brosme brosme)
- QUANTIFICATION OF THE NORWEGIAN FEED SYSTEM USING MATERIAL FLOW ANALYSIS – A COMPARISON OF SALMON AQUACULTURE AND LIVESTOCK PRODUCTION
- The effect of pre-processing, starter culture, and temperature on fermentation of seaweed
- Conceptualization and quantification of the Norwegian feed system
- Conseptualization of the Norwegian feed system - a food systems approach
- Fermentation of seaweed and its addition in seafood products
- Hvordan og hvorfor bør vi fermentere tare til mat?
- Brosme – den nye torsken?
- Brosme – den nye torsken?
- Brosme – den nye torsken?