Search Results - "Bjerke, F"

Carcase grading reflects the variation in beef yield – a multivariate method for exploring the relationship between beef yield and carcase traits by Heggli, A., Alvseike, O., Bjerke, F., Gangsei, L.E., Kongsro, J., Røe, M., Vinje, H.

“…•Can classification grades and carcase traits explain yield with different types of lean?•Can breed as a confounding factor explain residual yield…”
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On-line sorting of meat trimmings into targeted fat categories by Måge, I., Wold, J.P., Bjerke, F., Segtnan, V.

“…► An on-line system for fat-dependent sorting of meat trimmings was developed. ► The sorting algorithm was based on desirability functions. ► The system was…”
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Computed Tomography for Quantitative Determination of Sodium Chloride in Ground Pork and Dry-Cured Hams by Håseth, T.T, Egelandsdal, B, Bjerke, F, Sørheim, O

“…Seventy-five ground meat and fat samples of pork with varying composition of sodium chloride (0% to 16%), fat (1% to 82%), protein (1% to 46%), and water (13%…”
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Collaboration between allergists and pharmacists increases β-lactam antibiotic prescriptions in patients with a history of penicillin allergy by Park, Miguel A, McClimon, Brad J, Ferguson, Brent, Markus, Patricia J, Odell, Laura, Swanson, Andrea, Kloos-Olson, Kristin E, Bjerke, Peter F, Li, James T

“…Over 90% of patients with a history of penicillin allergy have negative penicillin skin tests. Pharmacists are trained to identify and resolve…”
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Effects of protein size distribution and dough rheology on hearth bread characteristics baked at different processes and scales by Fargestad, E.M, Tronsmo, K.M, Aamodt, A, Bjerke, F, Magnus, E.M, Dingstad, G, Baardseth, P

“…The present study investigates the effect of flour and dough characteristics on the baking performance of hearth loaves, which are proved and baked without a…”
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Social Network Analysis: A Novel Approach to Legal Research on Emergency Public Health Systems by Sweeney, Patricia M., Bjerke, Elizabeth F., Guclu, Hasan, Keane, Christopher R., Galvan, Jared, Gleason, Sherrianne M., Potter, Margaret A.

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screening experiment to identify factors causing rancidity during meat loaf production by Baardseth, P, Bjerke, F, Aaby, K, Mielnik, M

“…A screening experiment consisting of 18 batches of meat loaves were made using a fractional factorial design with six factors including two production…”
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An application of projection design in product development by Bjerke, Frøydis, Næs, Tormod, Ellekjær, Marit Risberg

“…The area of mixture design and analysis is of vital importance in food science and industry, since all foods are mixtures of a number of different ingredients…”
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A comparison of design and analysis techniques for mixtures by Næs, Tormod, Bjerke, Frøydis, Færgestad, Ellen Mosleth

“…This paper compares design and analysis techniques for mixtures. The main focus is on comparing a statistical treatment taking the mixture aspect fully into…”
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