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Authors: SKEIE S NARVHUS JA ARDO Y THORVALDSEN K ABRAHAMSEN RK

Citation: S. Skeie et al., THE EFFECT OF REDUCED SALT CONTENT ON THE FUNCTION OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI IN RINDLESS LOW-FAT CHEESE, Le Lait, 77(5), 1997, pp. 575-585

Authors: MUTUKUMIRA AN FERESU SB NARVHUS JA ABRAHAMSEN RK

Citation: An. Mutukumira et al., CHEMICAL AND MICROBIOLOGICAL QUALITY OF RAW-MILK PRODUCED BY SMALLHOLDER FARMERS IN ZIMBABWE, Journal of food protection, 59(9), 1996, pp. 984-987

Authors: SKEIE S NARVHUS JA ABRAHAMSEN RK

Citation: S. Skeie et al., ADDITION OF LIPOSOME-ENCAPSULATED ENZYMES SP446 AND FLAVOURZYME TO LOW-FAT (10-PERCENT FAT) GOUDA-TYPE CHEESE, Milchwissenschaft, 50(3), 1995, pp. 134-138