au.\*:("THORKELSSON, G")
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Solubility and viscosity of herring (Clupea harengus) proteins as affected by freezing and frozen storageGEIRSDOTTIR, M; HLYNSDOTTIR, H; THORKELSSON, G et al.Journal of food science. 2007, Vol 72, Num 7, issn 0022-1147, C376-C380Article
Regional variation in the hedonic evaluation of lamb meat from diverse production systems by consumers in six european countriesSANUDO, C; ALFONSO, M; DRANSFIELD, E et al.Meat science. 2007, Vol 75, Num 4, pp 610-621, issn 0309-1740, 12 p.Article
The incidence of Listeria monocytogenes in meat, poultry and seafood plants in the Nordic countriesGUDBJÖRNSDOTTIR, B; SUIHKO, M.-L; GUSTAVSSON, P et al.Food microbiology. 2004, Vol 21, Num 2, pp 217-225, issn 0740-0020, 9 p.Article
Fractionation of fish protein hydrolysates by ultrafiltration and nanofiltration: impact on peptidic populationsBOURSEAU, P; VANDANJON, L; BERGE, J.-P et al.Desalination (Amsterdam). 2009, Vol 244, Num 1-3, pp 303-320, issn 0011-9164, 18 p.Article
Effects of added salt, phosphates, and proteins on the chemical and physicochemical characteristics of frozen Cod (Gadus morhua) filletsTHORARINSDOTTIR, K. A; GUDMUNDSDOTTIR, G; ARASON, S et al.Journal of food science. 2004, Vol 69, Num 4, pp FEP144-FEP152, issn 0022-1147Article
Meat texture of lambs from different European production systemsSANUDO, C; ALFONSO, M; MILLS, C et al.Australian journal of agricultural research. 2003, Vol 54, Num 6, pp 551-560, issn 0004-9409, 10 p.Article