grid test Product Order Product Order Product OrderNoneBy NewestBy OldestBy Title (AZ)By Title (ZA) 27-24Growth and digestibility study with an additional faeces consistency test in Atlantic Salmon (Salmo salar)Wolfgang Koppe, Sven-Ole Meiske, Georges Lamborelle & David Sutter26-24Improving gill and skin health in Atlantic salmon (salmo salar) post-smolts with increasing levels of dietary purified nucleotides – Method developmentEric Seifert, Wolfgang Koppe, Sven-Ole Meiske, Georges Lamborelle & David Sutter22-21Food industry communication with next generation consumers: knowledge, engagement, empowerment, food valuesKolbrún Sveinsdóttir Matís and HÍ, Berglind Lilja Guðlaugsdóttir HÍ, Anna Sigríður Ólafsdóttir HÍ, Eva Margrét Jónudóttir Matís, Þóra Valsdóttir Matís and Guðjón Þorkelsson Matís21-21Kids Chefs: Testing entertainers to increase young students' knowledge and interest in food and food productionKolbrún Sveinsdóttir Matís and HÍ, Berglind Lilja Guðlaugsdóttir HÍ, Anna Sigríður Ólafsdóttir HÍ, Rakel Halldórsdóttir Matís, Eva Margrét Jónudóttir Matís, Þóra Valsdóttir Matís and Guðjón Þorkelsson Matís and HÍ31-22Virtual reality in teachingÞóra Valsdóttir Matís, Kolbrún Sveinsdóttir Matís and HÍ, Svava Sigríður Svavarsdóttir HÍ and Anna Sigríður Ólafsdóttir HÍ25-24NorwLobster: Proceedings from a workshop on Norway lobster fisheries in the Nordic countries, held in Copenhagen 13th and 14th of May 2024Gunnar Þórðarson and Sigurjón Arason26-24NorwLobster: Proceedings from a workshop on Norway lobster fisheries in the Nordic Countries held in Copenhagen 13th and 14th of May 2024Gunnar Þórðarson, Sigurjón Arason25-24Kids Chefs Outreach: Adaptation and Testing Project and Procedure DescriptionsKolbrún Sveinsdóttir, Þóra Valsdóttir, Margrét Geirsdóttir24-24Saltfish delicacies: Saltfish monthKolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir, Þóra Valsdóttir, Eva Margrét Jónudóttir23-24100% fish in the Great Lakes region – Cisco (Coregonus Artedi) full utilizationCécile Dargentolle, Jónas Viðarsson
27-24Growth and digestibility study with an additional faeces consistency test in Atlantic Salmon (Salmo salar)Wolfgang Koppe, Sven-Ole Meiske, Georges Lamborelle & David Sutter
26-24Improving gill and skin health in Atlantic salmon (salmo salar) post-smolts with increasing levels of dietary purified nucleotides – Method developmentEric Seifert, Wolfgang Koppe, Sven-Ole Meiske, Georges Lamborelle & David Sutter
22-21Food industry communication with next generation consumers: knowledge, engagement, empowerment, food valuesKolbrún Sveinsdóttir Matís and HÍ, Berglind Lilja Guðlaugsdóttir HÍ, Anna Sigríður Ólafsdóttir HÍ, Eva Margrét Jónudóttir Matís, Þóra Valsdóttir Matís and Guðjón Þorkelsson Matís
21-21Kids Chefs: Testing entertainers to increase young students' knowledge and interest in food and food productionKolbrún Sveinsdóttir Matís and HÍ, Berglind Lilja Guðlaugsdóttir HÍ, Anna Sigríður Ólafsdóttir HÍ, Rakel Halldórsdóttir Matís, Eva Margrét Jónudóttir Matís, Þóra Valsdóttir Matís and Guðjón Þorkelsson Matís and HÍ
31-22Virtual reality in teachingÞóra Valsdóttir Matís, Kolbrún Sveinsdóttir Matís and HÍ, Svava Sigríður Svavarsdóttir HÍ and Anna Sigríður Ólafsdóttir HÍ
25-24NorwLobster: Proceedings from a workshop on Norway lobster fisheries in the Nordic countries, held in Copenhagen 13th and 14th of May 2024Gunnar Þórðarson and Sigurjón Arason
26-24NorwLobster: Proceedings from a workshop on Norway lobster fisheries in the Nordic Countries held in Copenhagen 13th and 14th of May 2024Gunnar Þórðarson, Sigurjón Arason
25-24Kids Chefs Outreach: Adaptation and Testing Project and Procedure DescriptionsKolbrún Sveinsdóttir, Þóra Valsdóttir, Margrét Geirsdóttir
24-24Saltfish delicacies: Saltfish monthKolbrún Sveinsdóttir, Aðalheiður Ólafsdóttir, Þóra Valsdóttir, Eva Margrét Jónudóttir
23-24100% fish in the Great Lakes region – Cisco (Coregonus Artedi) full utilizationCécile Dargentolle, Jónas Viðarsson
MatísMatís