Egelandsdal B: Difference between revisions
From Bioblast
No edit summary |
No edit summary |
||
Line 13: | Line 13: | ||
{{Labelingperson}} | {{Labelingperson}} | ||
== Participated at== | |||
::::* [[IOC53]] |
Revision as of 10:54, 6 June 2017
Name | Egelandsdal Bjorg, |
---|---|
Institution | |
Address | Dept. of Chemistry, Biotechnology and Food Science, UMB
Norwegian University of Life Sciences P.O. Box 5003 NO-1432 Γ s, Norway, |
City | |
State/Province | |
Country | |
[email protected] | |
Weblink | |
O2k-Network Lab | NO As Egelandsdal B |
Labels:
Publications
Published | Reference | |
---|---|---|
Grabez 2015 J Anim Sci | 2015 | GrabeΕΎ V, Kathri M, Phung V, Moe KM, Slinde E, Skaugen M, Saarem K, Egelandsdal B (2015) Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness. J Anim Sci 93:1967-79. |
Slinde 2014 freepatentsonline.com | 2014 | Slinde E, Egelandsdal B (2014) Meat treatment and preservation method. Freepatentsonline.com 14/128207. |
Phung 2011 J Food Science | 2011 | Phung VT, Saelid E, Egelandsdal B, Volden J, Slinde E (2011) Oxygen consumption rate of permeabilized cells and isolated mitochondria from pork M. masseter and liver examined fresh and after freeze-thawing at different pH values. J Food Science 76:C929-36. |
Abstracts
Published | Reference | |
---|---|---|
Egelandsdal 2015 Fatty Acid Oxidation O2k-Network Discussion Forum | 2015 | Egelandsdal 2015 Fatty Acid Oxidation O2k-Network Discussion Forum |
Slinde 2013 Abstract MiP2013 | 2013 | Slinde E, Egelandsdal B, Olsen RE (2013) Respiration of tissue and mitochondria from Atlantic salmon (Salmo salar, L) liver, muscle, heart, brain and blood. Mitochondr Physiol Network 18.08. |