Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Margret S Sigurdardottir"'
Autor:
Unnur Styrkarsdottir, Jean-Baptiste Cazier, Augustine Kong, Ottar Rolfsson, Helene Larsen, Emma Bjarnadottir, Vala D Johannsdottir, Margret S Sigurdardottir, Yu Bagger, Claus Christiansen, Inga Reynisdottir, Struan F A Grant, Kristjan Jonasson, Michael L Frigge, Jeffrey R Gulcher, Gunnar Sigurdsson, Kari Stefansson
Publikováno v:
PLoS Biology, Vol 1, Iss 3, p E69 (2003)
Osteoporotic fractures are a major cause of morbidity and mortality in ageing populations. Osteoporosis, defined as low bone mineral density (BMD) and associated fractures, have significant genetic components that are largely unknown. Linkage analysi
Externí odkaz:
https://doaj.org/article/553d53cfddc14b47a2f8ec1a4687583f
Autor:
Helene Larsen, Jean-Baptiste Cazier, Michael L. Frigge, Jeffrey R. Gulcher, Emma Bjarnadottir, Yu Z. Bagger, Augustine Kong, Unnur Styrkarsdottir, Margret S Sigurdardottir, Struan F.A. Grant, Kristján Jónasson, Kari Stefansson, Inga Reynisdottir, Ottar Rolfsson, Gunnar Sigurdsson, Vala Drofn Johannsdottir, Claus Christiansen
Publikováno v:
PLoS Biology
PLoS Biology, Vol 1, Iss 3, p E69 (2003)
PLoS Biology, Vol 1, Iss 3, p E69 (2003)
Osteoporotic fractures are a major cause of morbidity and mortality in ageing populations. Osteoporosis, defined as low bone mineral density (BMD) and associated fractures, have significant genetic components that are largely unknown. Linkage analysi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7326facaae92677efd03322adadc8307
https://doi.org/10.1371/journal.pbio.0000069
https://doi.org/10.1371/journal.pbio.0000069
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, Jean Luc Vallet, Margret S. Sigurdardottir, Sjofn Sigurgisladottir, Ole J. Torrissen
Publikováno v:
Food Research International. 33:847-855
The effect of different conditions during the salting and smoking process on the microstructure and the texture of salmon fillets was studied in interaction with different raw salmon material; ocean-ranched Atlantic salmon (Salmo salar) from Iceland
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::210be7bf6f3a8b68bcb5c8df8c365124
https://doi.org/10.1016/s0963-9969(00)00104-6
https://doi.org/10.1016/s0963-9969(00)00104-6