Slinde E: Difference between revisions
From Bioblast
No edit summary |
No edit summary |
||
| Line 9: | Line 9: | ||
5817 Bergen, Norway | 5817 Bergen, Norway | ||
}} | }} | ||
{{Labelingperson}} | |||
Revision as of 10:56, 22 July 2013
| Name | Slinde Erik, |
|---|---|
| Institution | |
| Address | Institute of Marine Research
P.O.Box. 1870 Nordnes 5817 Bergen, Norway, |
| City | |
| State/Province | |
| Country | |
| erik.slinde@imr.no | |
| Weblink | |
| O2k-Network Lab | NO As Egelandsdal B |
Labels:
Publications
| Published | Reference | |
|---|---|---|
| Grabez 2015 J Anim Sci | 2015 | GrabeΕΎ 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 | |
|---|---|---|
| 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. |
