Even Flønes Skare

A comparative study of diploid versus triploid Atlantic salmon (Salmo salar L.). The effects of rearing temperatures (5, 10 and 15°C) on raw material characteristics and storage quality.

J. Lerfall, B. Egelandsdal, B. Roth, 2017, Food chemistry.

Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage.

J. Lerfall, B. Roth, B. T. Rotabakk, 2015, Food chemistry.

Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic salmon reared at 5, 10 and 15 C

J. Lerfall, B. T. Rotabakk, Aase Vorre Skuland, 2017 .

Quality characteristics and consumer acceptance of diploid and triploid cold smoked Atlantic

J. Lerfall, B. T. Rotabakk, Aase Vorre Skuland, 2022 .

Pre-mortem stress and the subsequent effect on flesh quality of pre-rigor filleted Atlantic salmon (Salmo salar L.) during ice storage.

J. Lerfall, B. Roth, B. T. Rotabakk, 2015, Food chemistry.