Influence of a malolactic starter on the quality of the cider produced on an industrial scale

European Food Research and Technology, 2005
Academic article

Technical note - The significance of chuck wall angles in the quantification of seam thickness in canned food

Packaging technology & science, 2005
Academic article

Effect of 18 : 1n-9, 20 : 5n-3, and 22 : 6n-3 on lipid accumulation and secretion by Atlantic salmon hepatocytes

Lipids, 2005
Academic article

Autoxidation of cod liver oil with tocopherol and ascorbyl palmitate

Journal of the American Oil Chemists Society, 2005
Academic article

Effect of dietary bacterial protein meal on fatty acid composition and sensory quality of backfat and meat of pigs

Meat Science, 2005
Academic article

Analysis of the early stages of lipid oxidation in freeze-stored pork back fat and mechanically recovered poultry meat

Journal of Agricultural and Food Chemistry, 2005
Academic article

The role of naturally occurring chlorophyll and porhhyrins in light-induced oxidation of dairy products. A study based on fluorescence spectroscopy and sensory analysis

International Dairy Journal, 2005
Academic article

Influence of high content of dietary soybean oil on quality of large fresh, smoked and frozen Atlantic salmon (Salmo salar)

Aquaculture International, 2005
Academic article

Analysis of early lipid oxidation in smoked, comminuted, pork or poultry sausages with spices

Journal of Agricultural and Food Chemistry, 2005
Academic article

Genetic variation for a vertebral deformity in Atlantic salmon (Salmo salar)

Aquaculture, 2005
Academic article