Found 940 publications.
Optimal salt reduction in smoked salmon (OptiSalm) – Final report
2021 Nofima’s reports
Strategies for new and year-round jobs in the post-harvest seafood industry
Process optimization and possible use of salt substitutes with a view to salt reduction in smoked salmon products (OptiSalm). Sub-report for sensory profiling of smoked salmon with salt substitutes
Microbiology and production hygiene in the fish meal industry
Validation of the method "NS-EN 12822:2014" for the determination of vitamin E by high performance liquid chromatography (HPLC) (BIOLAB A121 Tokoferolprofil)
Taste-neutral proteins from mackerel (SMELL)
Knowledge base – Sludge from salmon
Genetic variation and genetic markers for resistance to Gyrodactylus salaris in Atlantic salmon in infected rivers
Optimising dietary fatty acids and lipids of Atlantic salmon to secure their health and welfare through varying environmental conditions and life stages [OptiHealth]
Found 940 publications. Showing page 15 of 94:
