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Guðjónsdóttir, María
María Guðjónsdóttir
María Guðjónsdóttir
(born 1980) is a professor of
food science
at the
University of Iceland
.
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TraceMyFish D2.2 User requirement specification (v2.0) ...
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Changes in Protein and Non-Protein Nitrogen Compounds during Fishmeal Processing...
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Biochemical characteristics of zooplankton entering Atlantic mackerel processing...
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Stability of Golden redfish (Sebastes marinus) during frozen storage as affected...
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Stability of Golden redfish (Sebastes marinus) during frozen storage as affected...
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Analysis of the production of salmon fillet - Prediction of production yield
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Effects of food container depth on the quality and yield of superchilled and ice...
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Quality optimization of frozen redfish products
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Quality optimization of frozen redfish products
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Quality optimization of frozen redfish products
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Pilot Design and Piloting plan (v1.0)
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Low field Nuclear Magnetic Resonance on the effect of salt and modified atmosphe...
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A probabilistic geologic model of the Krafla geothermal system constrained by gr...
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Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical...
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Process Control of Lightly Salted Wild and Farmed Atlantic Cod ( Gadus morhua )...
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Stability of Golden redfish ( Sebastes marinus) during frozen storage as affecte...
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Determination of bioactive properties of food grade extracts from Icelandic edib...
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Pilot Execution Report
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Biochemical characteristics and demography of the marine calanoid copepod Calanu...
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Biochemical characteristics and demography of the marine calanoid copepod Calanu...
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