Blar i NTNU Open på forfatter "Duun, Anne Sissel"
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Superchilling of muscle food: Storage stability and quality aspects of salmon (Salmo salar), cod (Gadus morhua) and pork
Duun, Anne Sissel (Doktoravhandlinger ved NTNU, 1503-8181; 2008:151, Doctoral thesis, 2008)Superchilling is a method that can be used to prolong the shelf life of foods by partial freezing. Knowledge of the effects of this method on both the shelf life and quality of foods is important in order to find optimal ... -
Superchilling, ice fraction and quality
Stevik, Astrid; Haugen, Nils Erland L; Duun, Anne Sissel; Walnum, Harald Taxt; Nordtvedt, Tom Ståle (Chapter, 2010)The scope of the current experiments was to superchill a selection of fresh food by two superchilling methods followed by extensive storage studies and monitoring of quality during superchilled storage. Several methods for ...