13 results on '"Rustad T"'
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2. Rheological properties and antioxidant activity of protein gels-like systems made from crayfish concentrate and hydrolysates
3. Physicochemical, microstructure and bioactive characterization of gels made from crayfish protein
4. Determination of apparent diffusion coefficient in balls made from haddock mince during brining
5. Mathematical modelling of mixing of salt in minced meat by bowl-cutter
6. Quality changes during superchilled storage of pork roast
7. Influence of brine concentration on Atlantic salmon fillet salting
8. A comparative study of brine salting of Atlantic cod ( Gadus morhua) and Atlantic salmon ( Salmo salar)
9. Biochemical responses in Salmo salar muscle following exposure to ethynylestradiol and tributyltin
10. Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform species
11. 20 - Preventing lipid oxidation in seafood
12. 1 - Physical and chemical properties of protein seafood by-products
13. Synthesis of a naphthylvinyl-labeled glycerol ether analog of phosphatidylcholine and its use in the assay of phospholipase A2.
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