Nutritional and Sensory Properties of Protein Hydrolysates Based on Salmon (Salmo salar), Mackerel (Scomber scombrus), and Herring (Clupea harengus) Heads and Backbones

por Aspevik, Tone, Steinsholm, Silje, Vang, Birthe, Carlehög, Mats, Arnesen, Jan Arne, Kousoulaki, Katerina
Publicado 2021

Lipid yield from the diatom Porosira glacialis is determined by solvent choice and number of extractions, independent of cell disruption

por Svenning, Jon Brage, Dalheim, Lars, Vasskog, Terje, Matricon, Lucie, Vang, Birthe, Olsen, Ragnar Ludvig
Publicado 2020

First observation of seasonal variations in the meat and co-products of the snow crab (Chionoecetes opilio) in the Barents Sea

por Solstad, Runar Gjerp, Descomps, Alexandre, Siikavuopio, Sten Ivar, Karstad, Rasmus, Vang, Birthe, Dragøy Whitaker, Ragnhild
Publicado 2021

Inclusion of photoautotrophic cultivated diatom biomass in salmon feed can deter lice

por Eilertsen, Hans Chr., Elvevoll, Edel, Giæver, Ingeborg Hulda, Svenning, Jon Brage, Dalheim, Lars, Svalheim, Ragnhild Aven, Vang, Birthe, Siikavuopio, Sten, Dragøy, Ragnhild, Ingebrigtsen, Richard A., Hansen, Espen, Hustad, Anette, Eilertsen, Karl-Erik
Publicado 2021