Blar i NOFIMA vitenarkiv på forfatter "Alvseike, Ole"
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Effects of dietary beef, pork, chicken and salmon on intestinal carcinogenesis in A/J Min/+ mice
Steppeler, Christina; Sødring, Marianne Sundt; Egelandsdal, Bjørg Tordis; Kirkhus, Bente; Oostindjer, Marije; Alvseike, Ole; Gangsei, Lars Erik; Hovland, Ellen Margrethe; Pierre, Fabrice; Paulsen, Jan Erik (Peer reviewed; Journal article, 2017) -
Effects of post-processing treatments on sensory quality and Shiga toxigenic Escherichia coli reductions in dry-fermented sausages
Heir, Even; Holck, Askild Lorentz; Omer, Mohammed K.; Alvseike, Ole; Måge, Ingrid; Høy, Martin; Rode, Tone Mari; Sidhu, Maan Singh; Axelsson, Lars (Peer reviewed; Journal article, 2013)The effects of post-processing treatments on sensory quality and reduction of Shiga toxigenic Escherichia coli (STEC) in three formulations of two types of dry-fermented sausage (DFS; salami and morr) were evaluated. Tested ... -
Lipid degradation and sensory characteristics of M. biceps femoris in dry-cured hams from Duroc using three different processing methods
Storrustløkken, Linda; Devle, Hanne Marie; Haseth, Torunn T.; Egelandsdal, Bjørg; Næss-Andresen, Carl Fredrik; Hollung, Kristin; Berg, Per; Ekeberg, Dag; Alvseike, Ole (Peer reviewed; Journal article, 2015)