Reports in English 1991 - 2000

2000:

14-00 LCA workshop for the fishing industry

13-00 Application of Bloodhound Beta-Instruments (BH213) for fish products

12-00 Working document on fish quality labelling for Iceland

11-00 Development and implementation of a computerised sensory system (QIM) for fish freshness: Individual progress report for the period from 01.01.99 to 31.03.00

01-00 Flavor perception and volatile compounds in fish

4-00  Multisensor for fish: Questionnaire on quality attributes and control methods. Texture and electronic nose to evaluate fish freshness 

1998: 

11-98  Redfish colour-processing improvements on board freezing trawlers 

07-98  Bulk storage of cod. Comparison of ice, CSW and CO2-saturated CSW storage 

1997:

05-97  Literature research on artificial bait 

04-97  Effect of salt content on ripening of herring

03-97  Annual report of the concerted action "Evaluation of fish freshness" AIR3 CT94 2283 December 1995- December 1996

01-97  Effect of natural white treatment on redfish fillets during frozen storage 

1996:

114   Shelf life of chilled ocean perch fillets