Hasil Pencarian - Inger Beate Standal

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  1. 1
    The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in Proteins

    The Effect of Sous-Vide Cooking Parameters, Chilled Storage and Antioxidants on Quality Characteristics of Atlantic Mackerel (Scomber scombrus) in Relation to Structural Changes in... oleh Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Kari Cecilie Aftret, Turid Rustad

    Diterbitkan 2019-01-01
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  2. 2
    Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes

    Sensory and Physicochemical Quality Characteristics of Haddock Fish Cake Enriched with Atlantic Mackerel Quality of Fish Cakes oleh Janna Cropotova, Revilija Mozuraityte, Inger Beate Standal, Olga Szulecka, Tomasz Kulikowski, Adam Mytlewski, Turid Rustad

    Diterbitkan 2021-01-01
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  3. 3
    Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality

    Silage for upcycling oil from saithe (Pollachius virens) viscera – Effect of raw material freshness on the oil quality oleh Line Skontorp Meidell, Rasa Slizyte, Revilija Mozuraityte, Ana Karina Carvajal, Turid Rustad, Inger Beate Standal, Monika Kopczyk, Eva Falch

    Diterbitkan 2023-06-01
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