Slinde E: Difference between revisions
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|lastname=Slinde | |lastname=Slinde | ||
|firstname=Erik | |firstname=Erik | ||
|institution= [[File:SlindeE.jpg|150px| | |title=Principal ScientistΒ Β | ||
|institution=[[File:SlindeE.jpg|150px|centre|Erik Slinde]] | |||
|address= | University of Life Science, | ||
Institute of Marine Research Matre | |||
|address= | |||
|area code=N-5984 | |area code=N-5984 | ||
|city=Matredal | |city=Matredal | ||
|country=Norway | |country=Norway | ||
|mailaddress= | |mailaddress=erik@salei.no | ||
}} | }} | ||
{{Labelingperson}} | {{Labelingperson}} | ||
== Participated at == | |||
::::* [[MiPNet18.08_MiP2013|MiP2013 Obergurgl AT]] | |||
::::* [[IOC53|IOC53 Schroecken AT]] |
Latest revision as of 16:53, 12 February 2018
Name | Slinde Erik, Principal Scientist |
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Institution |
University of Life Science, Institute of Marine Research Matre |
Address | , N-5984 |
City | Matredal |
State/Province | |
Country | Norway |
[email protected] | |
Weblink | |
O2k-Network Lab | NO As Egelandsdal B |
Labels:
Publications
Published | Reference | |
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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 | |
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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. |