Hasil Pencarian - Jørgen Lerfall

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  1. 1
    Growth and Spoilage Potential of an <i>Aeromonas salmonicida</i> Strain in Refrigerated Atlantic Cod (<i>Gadus morhua</i>) Stored under Various Modified Atmospheres

    Growth and Spoilage Potential of an <i>Aeromonas salmonicida</i> Strain in Refrigerated Atlantic Cod (<i>Gadus morhua</i>) Stored under Various Modified Atmospheres oleh Sunniva Hoel, Jørgen Lerfall, Anita Nordeng Jakobsen

    Diterbitkan 2022-09-01
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  2. 2
    Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.)

    Effect of Season, Location, Filleting Regime and Storage on Water-Holding Properties of Farmed Atlantic Salmon (Salmo salar L.) oleh Bjørn Tore Rotabakk, Gaute Lunde Melberg, Jørgen Lerfall

    Diterbitkan 2018-01-01
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  3. 3
    The potential of anthocyanin-loaded alginate hydrogel beads for intelligent packaging applications: Stability and sensitivity to volatile amines

    The potential of anthocyanin-loaded alginate hydrogel beads for intelligent packaging applications: Stability and sensitivity to volatile amines oleh Samira Mohammadalinejhad, Marcin Kurek, Ida-Johanne Jensen, Jørgen Lerfall

    Diterbitkan 2023-01-01
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  4. 4
    Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus).

    Physiological and flesh quality consequences of pre-mortem crowding stress in Atlantic mackerel (Scomber scombrus). oleh Neil Anders, Ida Eide, Jørgen Lerfall, Bjørn Roth, Michael Breen

    Diterbitkan 2020-01-01
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  5. 5
    Nutritional profiling and contaminant levels of five underutilized fish species in Norway

    Nutritional profiling and contaminant levels of five underutilized fish species in Norway oleh Sophie Kendler, Frida Walle Thornes, Anita Nordeng Jakobsen, Jørgen Lerfall

    Diterbitkan 2023-03-01
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  6. 6
    The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes

    The Potential of Soluble Gas Stabilization (SGS) Technology in a Simulated Post-Frying Cooling Step of Commercial Fish Cakes oleh Bjørn Tore Rotabakk, Elena Marie Rognstad, Anita Nordeng Jakobsen, Jørgen Lerfall

    Diterbitkan 2023-07-01
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  7. 7
    Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real?

    Norwegian Consumers’ Skepticism towards Smoke-Flavoring of Salmon—Is It for Real? oleh Lene Waldenstrøm, Marte Berg Wahlgren, Åse Strand, Jørgen Lerfall, Mari Øvrum Gaarder

    Diterbitkan 2022-07-01
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  8. 8
    Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms

    Selection of lactic acid bacteria for biopreservation of salmon products applying processing-dependent growth kinetic parameters and antimicrobial mechanisms oleh Jelena Stupar, Sunniva Hoel, Sigrid Strømseth, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen

    Diterbitkan 2023-09-01
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  9. 9
    The application of microwave and ultrasound technologies for extracting collagen from European plaice by-products

    The application of microwave and ultrasound technologies for extracting collagen from European plaice by-products oleh Sophie Kendler, Sine Marie Moen Kobbenes, Anita Nordeng Jakobsen, Kirill Mukhatov, Jørgen Lerfall

    Diterbitkan 2023-09-01
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  10. 10
    Diversity and Antimicrobial Activity towards <i>Listeria</i> spp. and <i>Escherichia coli</i> among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood

    Diversity and Antimicrobial Activity towards <i>Listeria</i> spp. and <i>Escherichia coli</i> among Lactic Acid Bacteria Isolated from Ready-to-Eat Seafood oleh Jelena Stupar, Ingunn Grimsbo Holøymoen, Sunniva Hoel, Jørgen Lerfall, Turid Rustad, Anita Nordeng Jakobsen

    Diterbitkan 2021-01-01
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  11. 11
    Whole genome sequence analysis of Aeromonas spp. isolated from ready-to-eat seafood: antimicrobial resistance and virulence factors

    Whole genome sequence analysis of Aeromonas spp. isolated from ready-to-eat seafood: antimicrobial resistance and virulence factors oleh Hye-Jeong Lee, Julia E. Storesund, Bjørn-Tore Lunestad, Sunniva Hoel, Jørgen Lerfall, Anita Nordeng Jakobsen

    Diterbitkan 2023-06-01
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