Authors: BACHMANN HP BANKS J BERESFORD T BUTIKOFER U GRAPPIN R LAVANCHY P LINDBLAD O MCNULTY D MCSWEENEY PLH SKEIE S

Citation: Hp. Bachmann et al., INTERLABORATORY COMPARISON OF CHEESE-MAKING TRIALS - MODEL CHEESES MADE FROM RAW, PASTEURIZED AND MICROFILTERED MILKS, Lebensmittel-Wissenschaft + Technologie, 31(6), 1998, pp. 585-593

Authors: WESTPHAL D PIWERNETZ K GALLEGO MR STORMS F MASSIBENEDETTI M LANDGRAF R DELEIVA A KLEINEBREIL L STAEHRJOHANSEN K PORTA M SKEIE S FAHLEN M HARDTSTREMAYR E

Citation: D. Westphal et al., DIABCARE Q-NET - IMPLEMENTATION RESULTS, Diabetologia, 41, 1998, pp. 984-984

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: SIMS RV HAUSER RJ ADEWALE AO MAISLIN G SKEIE S LAVIZZOMOUREY RJ RUBIN H

Citation: Rv. Sims et al., ACUTE GASTROENTERITIS IN 3 COMMUNITY-BASED NURSING-HOMES, The journals of gerontology. Series A, Biological sciences and medical sciences, 50(5), 1995, pp. 252-256

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

Authors: SKEIE S NARVHUS J ARDO Y ABRAHAMSEN RK

Citation: S. Skeie et al., INFLUENCE OF LIPOSOME-ENCAPSULATED NEUTRASE AND HEAT-TREATED LACTOBACILLI ON THE QUALITY OF LOW-FAT GOUDA-TYPE CHEESE, Journal of Dairy Research, 62(1), 1995, pp. 131-139