Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens von Langsrud, Solveig, Sørheim, Oddvin, Skuland, Silje Elisabeth, Almli, Valérie Lengard, Jensen, Merete Rusås, Grøvlen, Magnhild Seim, Ueland, Øydis, Møretrø, Trond

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Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display von Sørheim, Oddvin, Måge, Ingrid, Larsen, Hanne

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Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals von Olsen, Nina Veflen, Menichelli, Elena, Sørheim, Oddvin, Næs, Tormod

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Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging von HOLCK, Askild L, PETTERSEN, Marit K, MOEN, Marie H, SØRHEIM, Oddvin

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Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging von Segtnan, Vegard H, Høy, Martin, Sørheim, Oddvin, Kohler, Achim, Lundby, Frank, Wold, Jens Petter, Ofstad, Ragni

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Consumer preferences, internal color and reduction of shigatoxigenic Escherichia coli in cooked hamburgers von Røssvoll, Elin, Sørheim, Oddvin, Heir, Even, Møretrø, Trond, Olsen, Nina Veflen, Langsrud, Solveig

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The effects of carbon monoxide on Atlantic salmon ( Salmo salar L.) von Bjørlykke, Gry Aletta, Roth, Bjorn, Sørheim, Oddvin, Kvamme, Bjørn Olav, Slinde, Erik

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Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis von Bjelanovic, Milena, Sørheim, Oddvin, Slinde, Erik, Puolanne, Eero, Isaksson, Tomas, Egelandsdal, Bjørg

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The Impact of Residual O 2 , Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami von Øvrum Gaarder, Mari, Carlehög, Mats, Berg, Per, Sørheim, Oddvin, Larsen, Hanne

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Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality von McLeod, Anette, Hovde Liland, Kristian, Haugen, John‐Erik, Sørheim, Oddvin, Myhrer, Kristine S., Holck, Askild L.

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Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy von Carton, Izaskun, Böcker, Ulrike, Ofstad, Ragni, Sørheim, Oddvin, Kohler, Achim

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The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami von Sørheim, Oddvin, Berg, Per, Carlehög, Mats, Øvrum Gaarder, Mari, Larsen, Hanne

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Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production von Håseth, Torunn T., Sørheim, Oddvin, Høy, Martin, Egelandsdal, Bjørg

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American Meat Science Association Guidelines for Meat Color Measurement von King, D. Andy, Hunt, Melvin C., Barbut, Shai, Claus, James R., Cornforth, Darren P., Joseph, Poulson, Kim, Yuan H. Brad, Lindahl, Gunilla, Mancini, Richard A., Nair, Mahesh N., Merok, Kjell J., Milkowski, Andy, Mohan, Anand, Pohlman, Fred, Ramanathan, Ranjith, Raines, Christopher R., Seyfert, Mark, Sørheim, Oddvin, Suman, Surendranath P., Weber, Mellissa

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New procedure for improving precision and accuracy of instrumental color measurements of beef von Khatri, Mamata, Phung, Vinh T., Isaksson, Tomas, Sørheim, Oddvin, Slinde, Erik, Egelandsdal, Bjørg

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Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef von Sørheim, Oddvin, Ofstad, Ragni, Lea, Per

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Determination of critical levels of residual oxygen to minimize discoloration of sliced packaged Norwegian salami under light display von Sørheim, Oddvin, Måge, Ingrid, Larsen, Hanne

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Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens von Langsrud, Solveig, Sørheim, Oddvin, Skuland, Silje Elisabeth, Almli, Valerie Lengard, Jensen, Merete Rusås, Grøvlen, Magnhild Seim, Ueland, Øydis, Møretrø, Trond

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Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens von Langsrud, Solveig, Sørheim, Oddvin, Skuland, Silje Elisabeth, Almli, Valerie Lengard, Jensen, Merete Rusås, Grøvlen, Magnhild Seim, Ueland, Øydis, Møretrø, Trond

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Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum von John, Liza, Cornforth, Daren, Carpenter, Charles E., Sorheim, Oddvin, Pettee, Brian C., Whittier, Dick R.

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