O Sørheim

The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide.

O. Sørheim, H. Nissen, T. Nesbakken, 1999, Meat science.

Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images.

J Moan, J P Wold, J. Moan, 2006, Meat science.

Nondestructive analysis of salt, water, and protein in dried salted cod using computed tomography.

O. Sørheim, B. Egelandsdal, M. Høy, 2009, Journal of food science.