Publications

Hva forklarer endringene i torskeleveransene fra Nordvest-Russland?

2005
Nofima’s reports

Oppdrettstorsk - fôring, vekst og kvalitet. Rapport fra en produksjonssyklus, 2003-2004, hos Storfjord torsk AS, Skibotn

2005
Nofima’s reports

Toleranse for temperaturfall hos torsk i settefiskfasen. Potensiell flaskehals i intensiv sesonguavhengig produksjon

2005
Nofima’s reports

Bruk av bikarbonat og lut under utvanning av tørrfisk. Effekt på mikrobiologisk og sensorisk kvalitet

2005
Nofima’s reports

Torsk som rømmer - en atferdsstudie i merd

2005
Nofima’s reports

Material flow and information flow at Insalus, a mineral water company

2005
Nofima’s reports

Slaughtering processes for farmed Pangasius in Vietnam. Consultancy surveying Pangasius fillet quality and by-products handling in Vietnamese industry

2005
Nofima’s reports

Risk assessment on the use of triclosan in cosmetics. Prepared by the Scientific Committee in cooperation with the Panel on Biological Hazards and the Panel on Food Additives, Flavourings, Processing Aids, Materials in contact with Food and Cosmetics

2005
Nofima’s reports

Consumer acceptance of cheese, influence of different testing conditions

Food Quality and Preference, 2005
Academic article

Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions

Lebensmittel-Wissenschaft + Technologie, 2005
Academic article

OR.14.05 Krav til barriereegenskaper hos næringsmiddelemballasje i et verdikjedeperspektiv

2005
Report

Intention to consume seafood - the importance of habit

Appetite, 2005
Academic article

Kvalitetsegenskaper hos norske markedssorter av bygg for bruk til mat

2005
Report

Dough anf hearth bread characteistics influenced by protein composition, protein content, DATEM, and their interactions

Journal of Food Science, 2005
Academic article

Combined nitrogen and sulphur fertilisation and its effect on wheat quality and protein composition measured by SE-FPLC and proteomics

Journal of Cereal Science, 2005
Academic article

Perception of Bread: Comparison of Consumers and Trained Assessors

Journal of Food Science, 2005
Academic article

Perception of cheese: A comparison of quality scoring, descriptive analysis and consumer responses

Journal of Food Quality, 2005
Academic article

Simultaneous modelling of process variables and raw material properties as measured by NIR. A case study from cellulose production

Chemometrics and Intelligent Laboratory Systems, 2005
Academic article

Consumers' preferences for wooden outdoor deckings

2005
Chapter

Use of ethidium monoazide and PCR in combination for quantification of viable and dead cells in complex samples

Applied and Environmental Microbiology, 2005
Academic article