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Worth knowing

Useful knowledge and practical info we would like to share with you.

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Worth knowing about bacterial wounds in Atlantic salmon

Worth knowing about microwaves in food production

Highlights of enzymatic protein hydrolysis

Worth knowing about listeria

What happens inside rakfisk?

42 highlights from research on closed aquaculture systems

Legumes – a source of functional proteins

Worth knowing about the complexity of fish feed

Worth knowing about high pressure processing of food

What is personalized food?

Bleeding and residual blood in fish

The best way to look after your catch

Checklist for fishermen

Food and dietary requirements for the elderly

How quickly should fish be processed?

Food preservation

Why the fish shrinks when it’s baked

Worth to know about kveik

Radio waves in food production

Good to know about food-grade kelp

How to eat just the right amount?

Worth to know about cleaner fish such as lumpfish and ballan wrasse

All you need to know about salting fish

5 things you should know about plastic

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Norway

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  • Norsk
  • Our research
    • Research areas
    • Projects
    • Laboratories and pilot plants
  • Our services
    • Services
    • Courses and events
  • Our results
    • Results
    • Worth knowing
    • Publications
    • Topics from A-Z
    • Videos
    • Creating value
  • About us
    • Employees
    • Media
    • Job vacancies
    • About Nofima
    • Contact
    • Organisation
    • Nofima as a partner in EU projects
    • Participation in innovation clusters
    • Company background