| 1 |
Potential of hyperspectral imaging combined with chemometric analysis for assessing and visualising tenderness distribution in raw farmed salmon fillets
He HJ, Wu D, Sun DW
Journal of Food Engineering, 126, 156, 2014 |
| 2 |
A histological study of the microstructure sizes of the red and white muscles of Atlantic salmon (Salmo solar) fillets during superchilling process and storage
Kaale LD, Eikevik TM
Journal of Food Engineering, 114(2), 242, 2013 |
| 3 |
A study of the ice crystals in vacuum-packed salmon fillets (Salmon salar) during superchilling process and following storage
Kaale LD, Eikevik TM, Bardal T, Kjorsvik E
Journal of Food Engineering, 115(1), 20, 2013 |
| 4 |
A study of the ice crystal sizes of red muscle of pre-rigor Atlantic salmon (Salmo salar) fillets during superchilled storage
Kaale LD, Eikevik TM
Journal of Food Engineering, 119(3), 544, 2013 |
| 5 |
Novel biomaterial from reinforced salmon collagen gel prepared by fibril formation and cross-linking
Yunoki S, Nagai N, Suzuki T, Munekata M
Journal of Bioscience and Bioengineering, 98(1), 40, 2004 |
