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Kristinsson, Hordur G
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EVALUATION OF DIFFERENT METHODS TO ISOLATE COD (GADUS MORHUA) MUSCLE MYOSIN
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Biochemical and Functional Properties of Atlantic Salmon ( Salmo salar) Muscle P...
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HYDROLYSIS OF SALMON MUSCLE PROTEINS BY AN ENZYME MIXTURE EXTRACTED FROM ATLANTI...
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Kinetics of the hydrolysis of Atlantic salmon (Salmo salar) muscle proteins by a...
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Comparison of Minolta colorimeter and machine vision system in measuring colour...
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Correlation between astaxanthin amount and a* value in fresh Atlantic salmon (Sa...
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Effect of high pressure processing and cooking treatment on the quality of Atlan...
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Effect of brining and frozen storage on physicochemical properties of well-fed A...
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Bioaktivnost hidrolizata proteina iz mesa bakalara i kokoši prije i nakon in vit...
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Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Ga...
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Bioactivity of Cod and Chicken Protein Hydrolysates before and after in vitro Ga...
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Investigation of phenolic compounds and antioxidant activity in red and yellow o...
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Correlation between astaxanthin amount anda * value in fresh Atlantic salmon ( S...
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Effect of high pressure processing and cooking treatment on the quality of Atlan...
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Correlation between astaxanthin amount and a* value in fresh Atlantic salmon ( S...
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Effect of high pressure processing and cooking treatment on the quality of Atlan...
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Future Opportunities for Bioeconomy : Focus on the West Nordic Region
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Related Subjects
Food Science
Analytical Chemistry
Biophysics
Cell Biology
Colour
General Medicine
Pharmacology
Applied Microbiology and Biotechnology
Astaxanthin
Atlantic salmon
Biochemistry
Bioengineering
Fatty acid profile
HPP
Irradiation
Original Scientific Papers
Pelagic fish
Salmon
Samhällsvetenskap
Social Sciences
TBARS
TPA
bakalar
canning
chicken
cod
eðliseiginleikar
frostgeymsla
frozen storage temperature
gastrointestinalna probava in vitro
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