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Results:
1-8
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Results: 8
Authors:
BORGE GIA
SLINDE E
NILSSON A
Citation: Gia. Borge et al., FATTY-ACID ALPHA-OXIDATION OF TETRADECYLTHIOACETIC ACID AND TETRADECYLTHIOPROPIONIC ACID IN CUCUMBER (CUCUMIS-SATIVUS), Biochimica et biophysica acta, L. Lipids and lipid metabolism, 1394(2-3), 1998, pp. 158-168
Authors:
SKREDE G
NILSSON A
BAARDSETH P
ROSENFELD HJ
ENERSEN G
SLINDE E
Citation: G. Skrede et al., EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP FRIED CARROT CHIPS .3. CAROTENOIDS, Food research international, 30(1), 1997, pp. 73-81
Authors:
BORGE GIA
SLINDE E
NILSSON A
Citation: Gia. Borge et al., LONG-CHAIN SATURATED FATTY-ACIDS CAN BE ALPHA-OXIDIZED BY A PURIFIED ENZYME (M(R), 240000) IN CUCUMBER (CUCUMIS-SATIVUS), Biochimica et biophysica acta, L. Lipids and lipid metabolism, 1344(1), 1997, pp. 47-58
Authors:
BAARDSETH P
ROSENFELD HJ
SUNDT TW
SKREDE G
LEA P
SLINDE E
Citation: P. Baardseth et al., EVALUATION OF CARROT VARIETIES FOR PRODUCTION OF DEEP-FRIED CARROT CHIPS .1. CHEMICAL ASPECTS, Food research international, 28(3), 1995, pp. 195-200
Authors:
AUKRUST TW
BLOM H
SLINDE E
Citation: Tw. Aukrust et al., INFLUENCE OF BRINE COMPOSITION ON YIELD AND QUALITY OF DEEP-FRIED FERMENTED CARROT CHIPS, Lebensmittel-Wissenschaft + Technologie, 28(1), 1995, pp. 100-104
Authors:
AUKRUST TW
BLOM H
SANDTORV BF
SLINDE E
Citation: Tw. Aukrust et al., INTERACTIONS BETWEEN STARTER CULTURE AND RAW-MATERIAL IN LACTIC-ACID FERMENTATION OF SLICED CARROT, Lebensmittel-Wissenschaft + Technologie, 27(4), 1994, pp. 337-341
Authors:
SLINDE E
SKREDE G
AUKRUST T
BLOM H
BAARDSETH P
Citation: E. Slinde et al., LACTIC-ACID FERMENTATION INFLUENCE ON SUGAR CONTENT AND COLOR OF DEEP-FRIED CARROT CHIPS, Food research international, 26(4), 1993, pp. 255-260
Authors:
KNAPPSKOG DH
RODSETH OM
SLINDE E
ENDRESEN C
Citation: Dh. Knappskog et al., IMMUNOCHEMICAL ANALYSES OF VIBRIO-ANGUILLARUM STRAINS ISOLATED FROM COD, GADUS-MORHUA L, SUFFERING FROM VIBRIOSIS, Journal of fish diseases, 16(4), 1993, pp. 327-338
Risultati:
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