Chicken fillets subjected to UV‐C and pulsed UV light: Reduction of pathogenic and spoilage bacteria, and changes in sensory quality

por McLeod, Anette, Hovde Liland, Kristian, Haugen, John‐Erik, Sørheim, Oddvin, Myhrer, Kristine S., Holck, Askild L.
Publicado 2017

Co-fermentation Involving Saccharomyces cerevisiae and Lactobacillus Species Tolerant to Brewing-Related Stress Factors for Controlled and Rapid Production of Sour Beer

por Dysvik, Anna, La Rosa, Sabina Leanti, Liland, Kristian Hovde, Myhrer, Kristine S., Østlie, Hilde Marit, De Rouck, Gert, Rukke, Elling-Olav, Westereng, Bjørge, Wicklund, Trude
Publicado 2020