Difference between revisions of "Egelandsdal B"
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{{Person | {{Person | ||
|lastname=Egelandsdal | |lastname=Egelandsdal | ||
| | |firstname=Bjorg | ||
| | |institution=Dept. of Chemistry, Biotechnology and Food Science, UMB | ||
Norwegian University of Life Sciences | Norwegian University of Life Sciences | ||
|address=P.O. Box 5003 | |||
P.O. Box 5003 | |area code=NO-1432 | ||
|city=Ås | |||
NO-1432 Ås | |country=Norway | ||
}} | }} | ||
{{Labelingperson}} | |||
== Participated at== | |||
::::* [[IOC53|IOC53 Schroecken AT]] |
Latest revision as of 16:53, 12 February 2018
Name | Egelandsdal Bjorg, |
---|---|
Institution | Dept. of Chemistry, Biotechnology and Food Science, UMB
Norwegian University of Life Sciences |
Address | P.O. Box 5003, NO-1432 |
City | Ås |
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 | Grabež 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. |