Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Helga Ingvarsdottir"'
Autor:
Thuridur Helga Ingvarsdottir, Erlingur Johannsson, Vaka Rognvaldsdottir, Runa Sif Stefansdottir, Nanna Yr Arnardottir
Publikováno v:
PLoS ONE, Vol 19, Iss 3, p e0299941 (2024)
BackgroundCardiorespiratory fitness (CRF) is an important indicator of health in childhood and adolescence but longitudinal studies on the development and tracking of CRF from childhood to adolescence are scarce.ObjectivesThe objectives of this study
Externí odkaz:
https://doaj.org/article/917a9282455e4a6f9228cbdd0026e195
Autor:
Helga Ingvarsdottir, Hannes Hafsteinsson, Ole J. Torrissen, Sjofn Sigurgisladottir, Margret S. Sigurdardottir
Publikováno v:
Aquaculture Research. 32:1-10
This study was carried out to examine differences in microstructure and texture of fresh and smoked farmed Atlantic salmon Salmo salar L. fillets with different biological characteristics. The left fillet was analysed fresh and compared with the salt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::81e5e9c1111072c7746a7d5f2fa589eb
https://doi.org/10.1111/j.1365-2109.2001.00503.x
https://doi.org/10.1111/j.1365-2109.2001.00503.x
Autor:
Sjofn Sigurgisladottir, Margret S. Sigurdardottir, Helga Ingvarsdottir, Ole J. Torrissen, Hannes Hafsteinsson
Publikováno v:
Aquaculture Research. 32:1-10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::581be137fa36a4f1d5999080ca3a2d9a
https://doi.org/10.1046/j.1365-2109.2001.00503.x
https://doi.org/10.1046/j.1365-2109.2001.00503.x
Autor:
Hannes Hafsteinsson, Mireille Cardinal, Ole J. Torrissen, Sjofn Sigurgisladottir, Helga Ingvarsdottir
Publikováno v:
Food Research International. 33:857-865
The changes in microstructure and texture during smoking of fresh and frozen/thawed Atlantic salmon was studied in fish from three diAerent origins; ocean-ranched Atlantic salmon (Salmo salar) from Iceland and two groups of farmed Atlantic salmon fro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be24c94a72a1c2cb8b94674f0ea6c4ce
https://doi.org/10.1016/s0963-9969(00)00105-8
https://doi.org/10.1016/s0963-9969(00)00105-8