Oddvin Sørheim

Determination of Critical Oxygen Level in Packages for Cooked Sliced Ham to Prevent Color Fading During Illuminated Retail Display

Frank Westad, H. Larsen, O. Sørheim, 2006 .

Noncontact salt and fat distributional analysis in salted and smoked salmon fillets using X-ray computed tomography and NIR interactance imaging.

Achim Kohler, Jens Petter Wold, Frank Lundby, 2009, Journal of agricultural and food chemistry.

Use of computed tomography to study raw ham properties and predict salt content and distribution during dry-cured ham production.

Bjørg Egelandsdal, O. Sørheim, B. Egelandsdal, 2012, Meat science.

Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals

Tormod Næs, Nina Veflen Olsen, T. Næs, 2012 .

Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Melvin C. Hunt, E. Slinde, O. Sørheim, 1999 .