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Evolution of proteolytic and physico-chemical characteristics of Norwegian dry-cured ham during its processing.
Meat Sci. 2016 Nov;121:243-249. doi: 10.1016/j.meatsci.2016.06.023. Epub 2016 Jun 21.
Meat Sci. 2016.
PMID: 27371871
Changes of proteins during superchilled storage of Atlantic salmon muscle (Salmo salar).
Kaale LD, Eikevik TM.
Kaale LD, et al. Among authors: eikevik tm.
J Food Sci Technol. 2016 Jan;53(1):441-50. doi: 10.1007/s13197-015-1979-9. Epub 2015 Aug 13.
J Food Sci Technol. 2016.
PMID: 26787963
Free PMC article.
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A novel method for simultaneous and continuous determination of thermal properties during phase transition applied to Calanus finmarchicus.
Bantle M, Eikevik TM, Brennvall JE.
Bantle M, et al. Among authors: eikevik tm.
J Food Sci. 2010 Aug 1;75(6):E315-22. doi: 10.1111/j.1750-3841.2010.01657.x.
J Food Sci. 2010.
PMID: 20722915
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