T. T. Håseth

发表

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.

Production process and quality of two different dry-cured sheep hams from Western Balkan countries

B. Egelandsdal, A. Martinovic, V. Grabež, 2015 .

North European Products

G. Thorkelsson, T. T. Håseth, M. S. Sidhu, 2008 .

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.

Effect of intramuscular fat, breed, and age at slaughter on fatty acid composition in green hams.

B. Egelandsdal, D. Ekeberg, O. Alvseike, 2014, Journal of food science.

Change in Norwegian consumer attitudes towards piglet castration: increased emphasis on animal welfare

T. T. Håseth, O. Nafstad, M. Sødring, 2020, Acta Veterinaria Scandinavica.

Lipid degradation and sensory characteristics of M. biceps femoris in dry‐cured hams from Duroc using three different processing methods

P. Berg, B. Egelandsdal, H. Devle, 2015 .

Determination of sodium chloride in pork meat by computed tomography at different voltages.

A. Kohler, O. Sørheim, J. Kongsro, 2008, Journal of food science.

Computed tomography for quantitative determination of sodium chloride in ground pork and dry-cured hams.

O. Sørheim, B. Egelandsdal, F. Bjerke, 2007, Journal of food science.