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Tidsskrift for Den Norske Laegeforening : Tidsskrift for Praktisk Medicin, Ny Raekke
|
May 18, 2000
[Is it safe to eat food?]
A O Sørheim
Meat Science
|
November 9, 2011
Preserving pre-rigor meat functionality for beef patty production
J R Claus, O Sørheim
Meat Science
|
November 9, 2011
The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide
O Sørheim, H Nissen, T Nesbakken
Meat Science
|
April 27, 2010
Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging
O Sørheim, F Westad, H Larsen, et al.
WHO Regional Publications. European Series
|
January 1, 1991
Proposed system for food and nutrition surveillance in Norway
A O Sørheim, G Botten, L Johansson, et al.
Journal of Food Science
|
November 13, 2007
Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams
T T Håseth, B Egelandsdal, F Bjerke, et al.
Journal of Food Science
|
April 29, 2009
Nondestructive analysis of salt, water, and protein in dried salted cod using computed tomography
T T Håseth, M Høy, B Egelandsdal, et al.
Meat Science
|
November 9, 2011
Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork
O Sørheim, T Erlandsen, H Nissen, et al.
Journal of Food Science
|
September 23, 2008
Determination of sodium chloride in pork meat by computed tomography at different voltages
T T Håseth, M Høy, J Kongsro, et al.
Meat Science
|
November 9, 2011
Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production - Carcass, meat, chemical and sensory characteristics
D E Mushi, L O Eik, M S Thomassen, et al.
Page
of 2
Search research articles
Search
Showing results (1-10 of 14) with videos related to
Sort By:
Page
of 2
Tidsskrift for Den Norske Laegeforening : Tidsskrift for Praktisk Medicin, Ny Raekke
|
May 18, 2000
[Is it safe to eat food?]
A O Sørheim
Meat Science
|
November 9, 2011
Preserving pre-rigor meat functionality for beef patty production
J R Claus, O Sørheim
Meat Science
|
November 9, 2011
The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide
O Sørheim, H Nissen, T Nesbakken
Meat Science
|
April 27, 2010
Colour of ground beef as influenced by raw materials, addition of sodium chloride and low oxygen packaging
O Sørheim, F Westad, H Larsen, et al.
WHO Regional Publications. European Series
|
January 1, 1991
Proposed system for food and nutrition surveillance in Norway
A O Sørheim, G Botten, L Johansson, et al.
Journal of Food Science
|
November 13, 2007
Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams
T T Håseth, B Egelandsdal, F Bjerke, et al.
Journal of Food Science
|
April 29, 2009
Nondestructive analysis of salt, water, and protein in dried salted cod using computed tomography
T T Håseth, M Høy, B Egelandsdal, et al.
Meat Science
|
November 9, 2011
Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork
O Sørheim, T Erlandsen, H Nissen, et al.
Journal of Food Science
|
September 23, 2008
Determination of sodium chloride in pork meat by computed tomography at different voltages
T T Håseth, M Høy, J Kongsro, et al.
Meat Science
|
November 9, 2011
Suitability of Norwegian short-tail lambs, Norwegian dairy goats and Cashmere goats for meat production - Carcass, meat, chemical and sensory characteristics
D E Mushi, L O Eik, M S Thomassen, et al.
Page
of 2