Erik Slinde

Color and Heat Denaturation of Myoglobin Forms in Ground Beef

Melvin C. Hunt, Oddvin Sørheim, Erik Slinde · Journal of Food Science · 1999 · 240 citations

Animal Physiology, Food Chemistry, Nutrition +14

Growth and composition of the swimming muscle of adult Atlantic salmon (Salmo salar L.) during long-term sustained swimming

GK Totland, Harald Kryvi, Kjell Andreas Jødestøl et al. · Aquaculture · 1987 · 162 citations

Animal Physiology, Biology, Adult Atlantic Salmon +12

Pre or post mortem muscle activity in Atlantic salmon (Salmo salar). The effect on rigor mortis and the physical properties of flesh

Bjørn Roth, Erik Slinde, Jan Arildsen · Aquaculture · 2005 · 133 citations

Animal Physiology, Body Composition, Kinesiology +13

A comparison of farmed, wild and hybrid Atlantic salmon (Salmo salar L.) reared under farming conditions

Kevin A. Glover, Håkon Otterå, Rolf Erik Olsen et al. · Aquaculture · 2008 · 130 citations

Fishery Assessment, Engineering, Fishery Science +8

The Effect of Stunning Methods on Rigor Mortis and Texture Properties of Atlantic Salmon <i>(Salmo Salar)</i>

Bjørn Roth, Dag Moeller, Jon Olav Veland et al. · Journal of Food Science · 2002 · 111 citations

Animal Physiology, Carbon Dioxide, Muscle Tissue +15