Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Karlsdottir, Magnea"'
Autor:
Sveinsdóttir, Hildur Inga, Sverrisdóttir, Sandra Björk, Karlsdóttir, Magnea G., Rustad, Turid, Arason, Sigurjón, Gudjónsdóttir, María
Publikováno v:
In LWT July 2021 146
Publikováno v:
In Food Research International February 2019 116:471-482
Autor:
Dang, Huong Thi Thu, Gudjónsdóttir, María, Tómasson, Tumi, Nguyen, Minh Van, Karlsdóttir, Magnea G., Arason, Sigurjon
Publikováno v:
In Journal of Food Engineering December 2018 238:148-155
Autor:
Roiha, Irja Sunde, Tveit, Guro Møen, Backi, Christoph Josef, Jónsson, Ásbjörn, Karlsdóttir, Magnea, Lunestad, Bjørn Tore
Publikováno v:
In LWT April 2018 90:138-144
Autor:
Romotowska, Paulina E., Gudjónsdóttir, María, Karlsdóttir, Magnea G., Kristinsson, Hordur G., Arason, Sigurjón
Publikováno v:
In LWT - Food Science and Technology 15 September 2017 83:275-282
Autor:
Romotowska, Paulina E., Gudjónsdóttir, María, Kristinsdóttir, Telma B., Karlsdóttir, Magnea G., Arason, Sigurjón, Jónsson, Ásbjörn, Kristinsson, Hordur G.
Publikováno v:
In LWT - Food Science and Technology October 2016 72:199-205
Autor:
Romotowska, Paulina E., Karlsdóttir, Magnea G., Gudjónsdóttir, María, Kristinsson, Hordur G., Arason, Sigurjón
Publikováno v:
In Journal of Food Composition and Analysis June 2016 49:9-18
Autor:
Jonsson, Asbjorn, Dargentolle, Cecile, Dang, Huong Thi Thu, Karlsdottir, Magnea, Gudjonsdottir, Maria, Arason, Sigurjon
The aim of the study was twofold. Firstly, to explore the influence of time and temperature during frozen storage on lipid deterioration of red fish. That was done by comparing the effect of temperature fluctuation and abuse during frozen storage, as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::225ff32f0e75e416563a5d3b6030ba03
