Skýrslur Miðlun Einblöðungar og bæklingar Fréttasafn Handbækur Hlaðvarp Matís Skýrslur Viðburðir Vísindagreinar Veggspjöld Skýrslur 12-24CRISP-FISH: Hraðvirk tegundagreining í fiskiSæmundur Sveinsson, Guðbjörg Ólafsdóttir og Björn Þór Aðalsteinsson11-24Dreifing arsentegunda eftir þanghlutum, sér í lagi arsenlípíðaRebecca Sim, Ásta H. Pétursdóttir, Natasa Desnica, Jörg Feldmann, Guðmundur Haraldsson, Karl Gunnarsson, Liberty O’Brien, Marta Weyer og Hildur I. Sveinsdóttir.09-24Rapid methods for quality evaluation: Evaluation of salted cod following desalting, freezing and storageHildur Inga Sveinsdóttir, María Guðjónsdóttir, Sigurjón Arason, Cecile Dargentolle og Kolbrún Sveinsdóttir08-24Impact of water origin and composition on the desalting of fully salt-cured codCecile Dargentolle, Maxime Dupont, Hildur Inga Sveinsdóttir, Sigurjón Arason og Kolbrún Sveinsdóttir07-24The effect of different desalting methods on the quality of injected brine and pickle salted frozen cod (Gadus morhua)Cecile Dargentolle, Hildur Inga Sveinsdóttir, Sigurjón Arason og Kolbrún Sveinsdóttir06-24Shelf life of differently treated thawed desalted cod loins and tails after storage at -25°C up to 27 monthsCecile Dargentolle, Hildur Inga Sveinsdóttir, Jónas Baldursson, Sigurjón Arason og Kolbrún Sveinsdóttir05-24Shelf life of frozen desalted cod (Gadus morhua)Cecile Dargentolle, Hildur Inga Sveinsdóttir, Jónas Baldursson, Sigurjón Arason og Kolbrún Sveinsdóttir04-24Desalting experimentsCecile Dargentolle, Hildur Inga Sveinsdóttir, Sigurjón Arason og Kolbrún Sveinsdóttir03-24Study on the digestibility of Uniprotein in Atlantic salmon (Salmo salar)David Sutter, Wolfgang Koppe, Sven-Ole Meiske og Georges Lamborelle02-24Study on the effects of different inclusion levels of Uniprotein into diets for Atlantic SalmonDavid Sutter, Sven-Ole Meiske, Wolfgang Koppe og Georges Lamborelle
12-24CRISP-FISH: Hraðvirk tegundagreining í fiskiSæmundur Sveinsson, Guðbjörg Ólafsdóttir og Björn Þór Aðalsteinsson
11-24Dreifing arsentegunda eftir þanghlutum, sér í lagi arsenlípíðaRebecca Sim, Ásta H. Pétursdóttir, Natasa Desnica, Jörg Feldmann, Guðmundur Haraldsson, Karl Gunnarsson, Liberty O’Brien, Marta Weyer og Hildur I. Sveinsdóttir.
09-24Rapid methods for quality evaluation: Evaluation of salted cod following desalting, freezing and storageHildur Inga Sveinsdóttir, María Guðjónsdóttir, Sigurjón Arason, Cecile Dargentolle og Kolbrún Sveinsdóttir
08-24Impact of water origin and composition on the desalting of fully salt-cured codCecile Dargentolle, Maxime Dupont, Hildur Inga Sveinsdóttir, Sigurjón Arason og Kolbrún Sveinsdóttir
07-24The effect of different desalting methods on the quality of injected brine and pickle salted frozen cod (Gadus morhua)Cecile Dargentolle, Hildur Inga Sveinsdóttir, Sigurjón Arason og Kolbrún Sveinsdóttir
06-24Shelf life of differently treated thawed desalted cod loins and tails after storage at -25°C up to 27 monthsCecile Dargentolle, Hildur Inga Sveinsdóttir, Jónas Baldursson, Sigurjón Arason og Kolbrún Sveinsdóttir
05-24Shelf life of frozen desalted cod (Gadus morhua)Cecile Dargentolle, Hildur Inga Sveinsdóttir, Jónas Baldursson, Sigurjón Arason og Kolbrún Sveinsdóttir
04-24Desalting experimentsCecile Dargentolle, Hildur Inga Sveinsdóttir, Sigurjón Arason og Kolbrún Sveinsdóttir
03-24Study on the digestibility of Uniprotein in Atlantic salmon (Salmo salar)David Sutter, Wolfgang Koppe, Sven-Ole Meiske og Georges Lamborelle
02-24Study on the effects of different inclusion levels of Uniprotein into diets for Atlantic SalmonDavid Sutter, Sven-Ole Meiske, Wolfgang Koppe og Georges Lamborelle
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