Litur á ofurkældum tálknum
Litur á tálknum hefur um langan tíma verið notaður til að meta ferskleika á fiski, en þekkt er að við
Litur á ofurkældum tálknum Nánar »
Skýrslur
Skýrslur
Cross-ownership in the Icelandic seafood industry and the potential effects on UK supply: A Matis report for Seafish and the Grimsby Seafood Cluster
This report is commissioned by Seafish and the Grimsby seafood cluster in the UK with the aim to get and
Skýrslur
Supply Chain Network analysis and recommendations for improved logistics within the SUPREME project
This report provides an overview of the main findings of work package 1 in the SUPREME project, which is funded
Skýrslur
Summary report of a digestibility trial with Atlantic salmonin seawater
Þessi skýrsla er lokuð / This report is closed.
Summary report of a digestibility trial with Atlantic salmonin seawater Nánar »
Skýrslur
Effect of different raw materials on diet attractivity for the whiteleg shrimp
Þessi skýrsla er lokuð / This report is closed.
Effect of different raw materials on diet attractivity for the whiteleg shrimp Nánar »
Skýrslur
Whiteleg shrimp (Penaeus vannamei) growth trial in saltwater
Þessi skýrsla er lokuð / This report is closed.
Whiteleg shrimp (Penaeus vannamei) growth trial in saltwater Nánar »
Greinar
Thermal-Induced Autolysis Enzymes Inactivation, Protein Degradation and Physical Properties of Sea Cucumber, Cucumaria frondosa
The main objective is to effectively denature the autolysis enzymes of C. frondosa on the premise of avoiding the quality deterioration caused
Greinar
Comparative monosaccharide profiling for taxon differentiation: An example of Icelandic edible seaweeds
Edible seaweeds are usually sold as flakes or even powers, and morphological identification of seaweed taxa is difficult. Water-soluble polysaccharides (WSPs) in edible seaweeds are
Greinar
Environmental Impacts of Large-Scale Spirulina (Arthrospira platensis) Production in Hellisheidi Geothermal Park Iceland: Life Cycle Assessment
Spirulina algae (Spirulina platensis) cultivated in geothermally powered photobioreactors is here proposed as a potentially resource efficient, zero-carbon, and nutritious
Greinar
A Comparison of Fresh and Frozen Lamb Meat-Differences in Technological Meat Quality and Sensory Attributes
Technological meat quality and sensory attributes of fresh and frozen lamb meat were compared. Samples were collected from two abattoirs