Bjorn Roth

Relationship between muscle pH and flesh color of Atlantic halibut.

A. Imsland, B. Roth, A. Foss, 2009, Journal of food science.

Exsanguination of turbot and the effect on fillet quality measured mechanically, by sensory evaluation, and with computer vision.

A. Imsland, B. Roth, A. Foss, 2007, Journal of food science.

Live chilling of Atlantic salmon: physiological response to handling and temperature decrease on welfare

B. Roth, A. Foss, R. Nortvedt, 2011, Fish Physiology and Biochemistry.