Höfundur: admin

The influence of enzyme activity on physical properties in cod fillet products

Improved seafood sensory quality for the consumer. Sensory characteristics of different cod products and consumer acceptance

Changes in the oral microflora of occlusal surfaces of teeth with the onset of dental caries

Enhancing the quality of seafood products through new preservation techniques and seaweed based antioxidants – Algal polyphenols as novel natural antioxidants

Fresh view in fish microbiology. Analysis of microbial changes in fish during storage, decontamination and curing of fish, using molecular detection and analysis methods

The influence of salting procedures on the characteristics of heavy salted cod

The bacterial community during early production stages of intensively reared halibut (Hippoglossus hippoglossus L.)

Enhancing quality management of fresh fish supply chain through improved logistics and ensured traceability

Properties and applications of fish proteins in value added convenience foods

Genetic engineering of Rhodothermus marinus