date:Dec 11, 2012
duct or stored under modified atmosphere.
These results will contribute to more easily being able to evaluate the freshness of fillet and in this way have better control of the degradation processes after slaughter and processing, says supervisor and Senior Scientist Karsten Heia at Nofima.
Izumi Sone comes originally from Japan. She is educated at the University of Hawaii, University of Bergen and University of Troms. After completing her PhD, Sone will start as a scientist at Nofima in Sta