Use of α‐amylase TTI and Heat Transfer Modeling to Assess the Thermal Pasteurization of Fried Fish Burgers von Grönqvist, S.K, Skipnes, D, Ohlsson, T, Rosnes, J.T

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Effects of phosphates and salt in ground raw and cooked farmed cod (Gadus morhua) muscle studied by the water holding capacity (WHC), and supported by P-NMR measurements von Johnsen, S O, Jørgensen, K B, Birkeland, S, Skipnes, D, Skåra, T

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Use of Residual Acid Phosphatase Activity in Heat-Processed Atlantic Cod (Gadus morhua) for Estimating Thermal Load von SKIPNES, D, JOHNSEN, S. O, SKARA, T, LEKANG, O

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Kinetics of heat denaturation of proteins from farmed Atlantic cod ( Gadus morhua) von Skipnes, Dagbjørn, Van der Plancken, Iesel, Van Loey, Ann, Hendrickx, Marc E.

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Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by ³¹P-NMR Measurements von Johnsen, S.O, Jørgensen, K.B, Birkeland, S, Skipnes, D, Skåra, T

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A method for characterising cook loss and water holding capacity in heat treated cod ( Gadus morhua) muscle von Skipnes, Dagbjørn, Østby, Merete Lund, Hendrickx, Marc E.

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Use of α-amylase TTI and Heat Transfer Modeling to Assess the Thermal Pasteurization of Fried Fish Burgers: Validation of Fish Burgers Using α-amylase TTI von Grönqvist, S.K., Skipnes, D., Ohlsson, T., Rosnes, J.T.

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Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod ( Gadus morhua ) Muscle Studied by the Water Holding Capacity (WHC), and Supported by 31 P‐NMR Measurements von Johnsen, S.O., Jørgensen, K.B., Birkeland, S., Skipnes, D., Skåra, T.

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Effects of Phosphates and Salt in Ground Raw and Cooked Farmed Cod (Gadus morhua) Muscle Studied by the Water Holding Capacity (WHC), and Supported by ^sup 31^P-NMR Measurements von Johnsen, SO, Jørgensen, KB, Birkeland, S, Skipnes, D, Skåra, T

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