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THORKELSSON, GUDJON
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Food, Nutrition, and Health in Iceland
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The Effects of Light Salting on Physicochemical Characteristics of Frozen Cod (...
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Influencing factors on yield, gaping, bruises and nematodes in cod (Gadus morhua...
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Bætt gæði, geymsluþol og minni sóun í virðiskeðju íslensks grænmetis / Improved...
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Bætt gæði, geymsluþol og minni sóun í virðiskeðju íslensks grænmetis / Improved...
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Bætt gæði, geymsluþol og minni sóun í virðiskeðju íslensks grænmetis / Improved...
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The Effects of Presalting Methods from Injection to Pickling, on the Yields of H...
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Quality characteristics and consumer acceptance of a high fish protein puffed co...
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The Effects of Presalting Methods from Injection to Pickling, on the Yields of H...
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Effects of Different Temperatures on Storage Quality of Heavily Salted Cod (Gadu...
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Influence of salt concentration on the salting kinetics of cod loin (Gadus morhu...
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Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus mor...
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The effects of salt concentration on conformational changes in cod (Gadus morhua...
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Quantitative and qualitative changes in added phosphates in cod (Gadus morhua) d...
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Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydratio...
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A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Qua...
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A comparison of two different slaughter systems for lambs. Effects on carcass ch...
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HOME PLACEMENT TESTING OF LAMB CONDUCTED IN SIX COUNTRIES
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Related Subjects
Food Science
Geymsluþol
Grænmeti
Hliðarafurðir
Rýrnun
Virðiskeðja
Animal Science and Zoology
Veterinary (all)
Analytical Chemistry
Aquatic Science
Bacalao
Biotechnology
Cooking loss
Engineering (miscellaneous)
Food Engineering
General Medicine
LF-NMR
Lamb
Lömb
Meat colour
Original Article
PH
Selected breeding
Sensory Systems
Slaughter system
Slátrun
Warner-Bratzler shear force
Warner–Bratzler shear force
cooking loss
flavour
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