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We recommend searching for Nofima’s publications in the NVA (National Research Archive).

Found 25 publications.

Prosessoptimalisering og mulig bruk av salterstattere med tanke på saltreduksjon i røkte lakseprodukter (OptiSalm). Delrapport for sensorisk profilering av røkt laks med salterstattere

2021
Nofima’s reports

Optimal saltreduksjon i røkt laks (OptiSalm) – Faglig sluttrapport

2021
Nofima’s reports

Tørrfisk hengt med og uten hode

2020
Nofima’s reports

A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets

Scientific Reports, 2020
Academic article

Effects of Salt-curing Procedure and Smoking Temperature on Astaxanthin Stability in Smoked Salmon

Journal of Food Science, 2004
Academic article

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Found 25 publications. Showing page 2 of 2:

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