Desalting experiments
This report is closed.
Measurements of foal meat properties Domestic sales of horse meat account for only about half of production, and while meat consumption is increasing with increasing
Measurements of the characteristics of foal meat More »
Ný tækni til verðmætaaukningar á bolfiskafla Tilgangur verkefnisins var að aðlaga vinnslu að ofurkældu hráefni, til að tryggja einsleitni hráefnis
New technology to increase the value of catfish catches More »
Hráefnismeðhöndlun í rækjuiðnaði / Raw material process in shrimp factories Rækjuvinnslur hafa náð miklum árangri í að bæta nýtingu á
Raw material process in shrimp factories More »
Vinnsla grásleppu á Vestfjörðum / Lumpfish production at West‐ fjords Frá árinu 2012 verður skylt að koma með allan grásleppuafla
Lumpfish production in the Westfjords More »
Effect of post-slaughter time intervals on yield and quality of farmed cod
Effect of post ‐ slaughter time intervals on yield and quality of farmed cod More »
Effects of additives and different salting methods on the utilization and quality of farmed cod products
Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets Effect of added gelatin obtained
Addition of collagen to heavy salted and lightly salted, chilled and frozen cod fillets More »
Atlantic wolffish. Icelandic catch volumes, markets, yield and chemical content The report is short.
Injection and brining of tilapia fillets The aim of the project was to investigate the effects of injection and brining
Injection and brining of tilapia fillets More »