N. K. Sørensen

发表

The voluntary Norwegian industry standards for fish. Are they used to assure quality

J. B. Luten, Jörg Oehlenschläger, G. Ólafsdóttir, 2003 .

Processing of marine foods.

R. Ofstad, E. Elvevoll, B. Osterud, 1996, Meat science.

Is humane slaughter of fish possible for industry

J. Oehlenschläger, B. Roth, H. Vis, 2003 .

Commercial slaughter methods used on Atlantic salmon: determination of the onset of brain failure by electroencephalography

S. Wotton, S. Kestin, D. Robb, 2000, Veterinary Record.

Impact of pre-slaughter stress on residual blood in fillet portions of farmed Atlantic cod (Gadus morhua) — Measured chemically and by Visible and Near-infrared spectroscopy

Rune Larsen, Edel O. Elvevoll, H. Nilsen, 2008 .

Physical and quality attributes of salted cod (Gadus morhua L.) as affected by the state of rigor and freezing prior to salting

R. L. Olsen, N. K. Sørensen, L. Akse, 2004 .

Chemical and Organoleptic Comparison of Fish Sauce Made from Cold Water Species and Typical Thai Fish Sauce

S. Lertsiri, N. K. Sørensen, A. Assavanig, 2007 .

Effect of slaughter methods on blood spotting and residual blood in fillets of Atlantic salmon (Salmo salar)

S. Stormo, E. Elvevoll, S. Olsen, 2006 .

Protein Isolation from Herring – Textural and colour properties of different fish proteins isolated at high or low pH

N. K. Sørensen, B. Gundersen, Dag-Eirik Ramsøy, 2005 .

How do handling and killing methods affect ethical and sensory quality of farmed atlantic salmon

N. K. Sørensen, T. Tobiassen, M. Carlehoeg, 2004 .