Utilization of egg-laying hens (Gallus Gallus domesticus) for production of ingredients for human consumption and animal feed

by Veronica Hjellnes, Rasa Šližyte, Turid Rustad, Ana Karina Carvajal, Kirsti Greiff
Published 2020-05-01

Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System.

by Kirsti Greiff, John Reidar Mathiassen, Ekrem Misimi, Margrethe Hersleth, Ida G Aursand
Published 2015-01-01