Authors: UNDELAND I HARROD M LINGNERT H

Citation: I. Undeland et al., COMPARISON BETWEEN METHODS USING LOW-TOXICITY SOLVENTS FOR THE EXTRACTION OF LIPIDS FROM HERRING (CLUPEA-HARENGUS), Food chemistry, 61(3), 1998, pp. 355-365

Authors: UNDELAND I STADING M LINGNERT H

Citation: I. Undeland et al., INFLUENCE OF SKINNING ON LIPID OXIDATION IN DIFFERENT HORIZONTAL LAYERS OF HERRING (CLUPEA-HARENGUS) DURING FROZEN STORAGE, Journal of the Science of Food and Agriculture, 78(3), 1998, pp. 441-450

Authors: UNDELAND I EKSTRAND B LINGNERT H

Citation: I. Undeland et al., LIPID OXIDATION IN MINCED HERRING (CLUPEA-HARENGUS) DURING FROZEN STORAGE - EFFECT OF WASHING AND PRECOOKING, Journal of agricultural and food chemistry, 46(6), 1998, pp. 2319-2328

Authors: UNDELAND I EKSTRAND B LINGNERT H

Citation: I. Undeland et al., LIPID OXIDATION IN HERRING (CLUPEA-HARENGUS) LIGHT MUSCLE, DARK MUSCLE, AND SKIN, STORED SEPARATELY OR AS INTACT FILLETS, Journal of the American Oil Chemists' Society, 75(5), 1998, pp. 581-590

Authors: OLAFSDOTTIR G MARTINSDOTTIR E OEHLENSCHLAGER J DALGAARD P JENSEN B UNDELAND I MACKIE IM HENEHAN G NIELSEN J NILSEN H

Citation: G. Olafsdottir et al., METHODS TO EVALUATE FISH FRESHNESS IN RESEARCH AND INDUSTRY, Trends in food science & technology, 8(8), 1997, pp. 258-265