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Skåra, Torstein

Previous institute  Top | Publications 
    KU Leuven; Faculteit Ingenieurswetenschappen; Departement Chemische Ingenieurstechnieken, more

Publications (6)  Top | Publications 
    ( 4 peer reviewed ) split up
  • Birkeland, S.; Skåra, T. (2005). Investigation of polycyclic aromatic hydrocarbons in Norwegian smoked fish products, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 119, more
  • Peer reviewed article Johnsen, S.O.; Skipnes, D.; Skåra, T.; Hendrickx, M.E. (2007). Thermal inactivation kinetics of acid phosphatase (ACP) in cod (Gadus morhua). Eur. Food Res. Technol. 224(3): 315-320., more
  • Sivertsvik, M.; Esaiassen, M.; Lorentzen, G.; Skåra, T. (2005). Process development for convenience products from farmed cod, in: Abstracts of the 35th WEFTA meeting 19-22 September 2005, Antwerp, Belgium. pp. 47, more
  • Peer reviewed article Skåra, T.; Cappuyns, A.M.; Van Derlinden, E.; Rosnes, J.T.; Valdramidis, V.P.; Van Impe, J.F.M. (2012). Growth kinetics of Listeria isolated from Salmon and Salmon processing environment: single strains versus cocktails. J. Food Prot. 75(7): 1227-1235., more
  • Peer reviewed article Skipnes, D.; Johnsen, S.O.; Skåra, T.; Sivertsvik, M.; Lekang, O. (2011). Optimization of heat processing of farmed Atlantic cod (Gadus morhua) muscle with respect to cook loss, water holding capacity, color, and texture. J. Aquat. Food Prod. Technol. 20(3): 331-340., more
  • Peer reviewed article Stefansson, G.; Nielsen, H.H.; Skåra, T.; Schubring, R.; Oehlenschläger, J.; Luten, J.; Derrick, S.; Gudmundsdóttir, G. (2000). Frozen herring as raw material for spice-salting. J. Sci. Food Agric. 80: 1319-1324, more

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