By A Mystery Man Writer
Bjørn Roth - Nofima
Trond Karsten Løvdal
Sensory Evaluation and Quality Control
Chemical and Sensory Characteristics of Soy Sauce: A Review
Bjørn Roth - Nofima
PDF) A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets
A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets
PDF) Sensory characteristics of farmed and wild Atlantic salmon
Trond Løvdal - Researcher - Nofima
Skin and vacuum packaging of portioned Atlantic salmon originating from refrigerated seawater or traditional ice storage - ScienceDirect
PDF) A comparative study of Atlantic salmon chilled in refrigerated seawater versus on ice: from whole fish to cold-smoked fillets
Food Additives and Their attributes
Research Articles - Hav Line
Processes, Free Full-Text