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1
Norwegian salmon rest raw material as food-loss: System and material in a sustainability context
Norwegian salmon rest raw material as food-loss: System and material in a sustainability context
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Norwegian salmon rest raw material as food-loss: System and material in a sustainability context

Abualtaher, Mohd

NTNU 2022

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2
Resilient bacterial communities in a salmon processing environment: The impact on food safety
Resilient bacterial communities in a salmon processing environment: The impact on food safety
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Resilient bacterial communities in a salmon processing environment: The impact on food safety

Thomassen, Gunn Merethe Bjørge

NTNU 2022

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3
Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour
Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour
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Quality changes in lamb/sheep and beef meat with emphasis on its colour and flavour

Bjelanovic, Milena

Norwegian University of Life Sciences, Ås 2018

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4
Antifungal activity of chitosan/chitooligosaccharides alone and in combination with chemical fungicides against fungal pathogens
Antifungal activity of chitosan/chitooligosaccharides alone and in combination with chemical fungicides against fungal pathogens
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Antifungal activity of chitosan/chitooligosaccharides alone and in combination with chemical fungicides against fungal pathogens

Rahman, Md. Hafizur

Norwegian University of Life Sciences, Ås 2013

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5
Multi-block methods for investigating consumer acceptance of food
Multi-block methods for investigating consumer acceptance of food
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Multi-block methods for investigating consumer acceptance of food

Menichelli, Elena

Norwegian University of Life Sciences, Ås 2013

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6
A study of potential energy sources used by cheese ripening bacteria
A study of potential energy sources used by cheese ripening bacteria
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A study of potential energy sources used by cheese ripening bacteria

Moe, Kim Marius

Norwegian University of Life Sciences, Ås 2012

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7
Studies on bacteriophages infecting lactic acid bacteria of industrial food fermentations
Studies on bacteriophages infecting lactic acid bacteria of industrial food fermentations
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Studies on bacteriophages infecting lactic acid bacteria of industrial food fermentations

Kleppen, Hans Petter

Norwegian University of Life Sciences, Ås 2012

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8
Mitochondrial oxygen consumption and myoglobin redox stability in beef
Mitochondrial oxygen consumption and myoglobin redox stability in beef
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Mitochondrial oxygen consumption and myoglobin redox stability in beef

Phung, Vinh Thanh

Norwegian University of Life Sciences, Ås 2012

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9
Kefir and kefir grains : diversity of chemical properties and microflora
Kefir and kefir grains : diversity of chemical properties and microflora
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Kefir and kefir grains : diversity of chemical properties and microflora

Grønnevik, Heidi Yvonne

Norwegian University of Life Sciences, Ås 2012

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10
Characterization of fecal lactic acid bacteria isolated from healthy Ethiopian infants : bacteriocin production and antibiotic suscepebility
Characterization of fecal lactic acid bacteria isolated from healthy Ethiopian infants : bacteriocin production and antibiotic suscepebility
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Characterization of fecal lactic acid bacteria isolated from healthy Ethiopian infants : bacteriocin production and antibiotic suscepebility

Birri, Dagim Jirata

Norwegian University of Life Sciences, Ås 2011

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