Thomas Eie

A novel packaging method with a dissolving CO2 headspace combined with organic acids prolongs the shelf life of fresh salmon

Bjørn Christian Schirmer, Ragnhild Heiberg, Thomas Eie et al. · International Journal of Food Microbiology · 2009 · 79 citations

Agriculture, Food Science, Food Packaging +16

Quality Changes of Prerigor Filleted Atlantic Salmon ( <i>Salmo salar</i>  L.) Packaged in Modified Atmosphere Using CO ₂ Emitter, Traditional MAP, and Vacuum

Anlaug Ådland Hansen, Turid Mørkøre, Knut Rudi et al. · Journal of Food Science · 2009 · 73 citations

Agriculture, Food Science, Microbiology +17

Quality Changes during Refrigerated Storage of MA‐Packaged Pre <i>‐rigor</i> Fillets of Farmed Atlantic Cod ( <i>Gadus morhua</i> L.) Using Traditional MAP, CO ₂ Emitter, and Vacuum

Anlaug Ådland Hansen, Turid Mørkøre, Knut Rudi et al. · Journal of Food Science · 2007 · 65 citations

Agriculture, Fisheries, Food Science +17

Lipid Oxidation in Frozen, Mechanically Deboned Turkey Meat as Affected by Packaging Parameters and Storage Conditions

Marit Kvalvåg Pettersen, Maria Mielnik, Thomas Eie et al. · Poultry Science · 2004 · 49 citations · Full text

Agriculture, Animal Sciences, Food Science +17

The combined effect of superchilling and modified atmosphere packaging using CO₂ emitter on quality during chilled storage of pre‐rigor salmon fillets (<i>Salmo salar</i>)

Anlaug Ådland Hansen, Turid Mørkøre, Knut Rudi et al. · Journal of the Science of Food and Agriculture · 2009 · 47 citations

Agriculture, Fisheries, Food Science +17