Influence of smoking and packaging methods on lipid stability and microbial quality of Capelin (Mallotus villosus) and Sardine (Sardinella gibossa)

por Cyprian, Odoli O, Van Nguyen, Minh, Sveinsdottir, Kolbrun, Jonsson, Asbjorn, Tomasson, Tumi, Thorkelsson, Gudjon, Arason, Sigurjon
Publicado 2015

A Comparison of Two Different Slaughter Systems for Lambs. Effects on Carcass Characteristics, Technological Meat Quality and Sensory Attributes

por Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Thorkelsson, Guðjón
Publicado 2021

A Comparison of Fresh and Frozen Lamb Meat—Differences in Technological Meat Quality and Sensory Attributes

por Stenberg, Elin, Arvidsson-Segerkvist, Katarina, Karlsson, Anders H., Ólafsdóttir, Aðalheiður, Hilmarsson, Óli Þór, Gudjónsdóttir, María, Thorkelsson, Guðjón
Publicado 2022