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Journal of Food Science|January 21, 2012
The effect of crowding stress on bacterial growth and sensory properties of chilled Atlantic salmon filletsAnlaug Ådland Hansen, Marit Rødbotten, Thomas Eie, et al.Foods (Basel, Switzerland)|August 27, 2021
High Oxygen Packaging of Atlantic Cod Fillets Inhibits Known Spoilage Organisms, but Sensory Quality Is Not Improved Due to the Growth of <i>Carnobacterium/Carnobacteriaceae</i>Anlaug Ådland Hansen, Solveig Langsrud, Ingunn Berget, et al.Foods (Basel, Switzerland)|July 2, 2021
Effect of Liquid Absorbent Pads and Packaging Parameters on Drip Loss and Quality of Chicken Breast FilletsMarit Kvalvåg Pettersen, Julie Nilsen-Nygaard, Anlaug Ådland Hansen, et al.Foods (Basel, Switzerland)|June 2, 2021
Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken FilletsJawad Sarfraz, Anlaug Ådland Hansen, John-Erik Haugen, et al.Pageof 1