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Amalie Røhme
Amalie Røhme
Norwegian University of Science and Technology
Chemistry
Bacterial growth
Frost (temperature)
Refrigeration
Food science
2
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5
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0
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Effect of freezing-thawing on weight loss, melanosis, and microbial growth in mildly cooked snow crab (Chionoecetes opilio) clusters
2019
Lwt - Food Science and Technology
Grete Elisabeth Lorentzen
Federico Lian
Amalie Røhme
Eirin Johannessen
Karen Vanglo Grastveit
Adrian Eyser Grip
Sten Ivar Siikavuopio
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Holdbarhet på klippfisk. Flekket klippfisk lagret ved forhøyede temperaturer
2016
Grete Elisabeth Lorentzen
Amalie Røhme
Elin Kristianne Sandaker
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1