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Co-authors
- elling-olav rukkeProfessor in Food Tecnology at Norwegian University of Life SciencesVerified email at nmbu.no
- Volha ShapavalNMBUVerified email at nmbu.no
- Achim KohlerNMBUVerified email at nmbu.no
- Boris ZimmermannNorwegian University of Life SciencesVerified email at nmbu.no
- Mohammad Ashiqul Islam (PhD: NMB...Professor, Department of Dairy Science, Bangladesh Agriculture UniversityVerified email at bau.edu.bd
- Einar UggerudProfessor of Chemistry, University of OsloVerified email at kjemi.uio.no
- Svein Jarle HornNorwegian University of Life Sciences (NMBU)Verified email at nmbu.no
- David S. BellRestek CorporationVerified email at restek.com
- Annette Veberg DahlFørsteamanuensis ved Høgskolen i Østfold, avd. for ingeniørfagVerified email at hiof.no
- Klaus HøilandUniversity of OsloVerified email at bio.uio.no
- Ole AlvseikeAnimalia - Norwegian Meat and Poultry Reseearch CentreVerified email at animalia.no
- Asima AkagicUniversity of Sarajevo, Faculty of Agriculture and Food SciencesVerified email at ppf.unsa.ba
- Reidar Barfod SchüllerProfessor NMBUVerified email at nmbu.no
- Sanja Oručević ŽuljevićUniversity of Sarajevo, Faculty of Agriculture and Food SciencesVerified email at ppf.unsa.ba
- Nazrul M. IslamHitachi Zosen CorporationVerified email at chemist.com
- Graham John LangleyUniversity of SouthamptonVerified email at soton.ac.uk
- Christian SchulzeCenter for Molecular Neurobiology Hamburg, University Medical Center Hamburg-EppendorfVerified email at zmnh.uni-hamburg.de
- Håvard SteinshamnThe Norwegian Institute of Bioeconomy Research (NIBIO)Verified email at nibio.no
- Gergely KosaNykode Therapeutics AS