Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Lene Waldenstrøm"'
Publikováno v:
Foods, Vol 11, Iss 14, p 2170 (2022)
The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purifie
Externí odkaz:
https://doaj.org/article/d4f382b1c91147e59ef2fcfc887a96bd
Publikováno v:
Nordic Journal of STEM Education, Vol 1, Iss 1 (2017)
Motivasjon er en av de viktigste faktorene for læring. Aktive og varierte læringsformer, samt bruk av formative og hyppige tilbakemeldinger er sentrale ingredienser for å skape motivasjon for læring. Dette var bakgrunnen for at emnet produktutvik
Externí odkaz:
https://doaj.org/article/f67fc6fe7bc54b6c8635938b8f2c08a8
Publikováno v:
Foods; Volume 11; Issue 14; Pages: 2170
The aim of the present study was to explore Norwegian consumers’ attitudes toward smoke-flavoring of cold smoked salmon (CSS), by conducting a digital survey and focus group discussions. Some of the smoke-flavoring techniques, like atomized purifie
Publikováno v:
Nordic Journal of STEM Education
Motivasjon er en av de viktigste faktorene for læring. Aktive og varierte læringsformer, samt bruk av formative og hyppige tilbakemeldinger er sentrale ingredienser for å skape motivasjon for læring. Dette var bakgrunnen for at emnet produktutvik
Autor:
Lene Waldenstrøm, Dagbjørn Skipnes, Jørgen Lerfall, Bjørn Tore Rotabakk, Anita Nordeng Jakobsen, Sunniva Hoel
A comparative evaluation on the effect of carbon dioxide (CO2 ) on quality and shelf life of Atlantic salmon loins pasteurized with microwave and conventional technology was conducted. The experimental design allowed CO2 to enter the salmon muscle be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3de14ef87cbed0721240aac86af3c41f
http://hdl.handle.net/11250/2579072
http://hdl.handle.net/11250/2579072