| 1 |
Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package (vol 82, pg 43, 2007)
Rotabakk BT, Lekang OI, Sivertsvik M
Journal of Food Engineering, 84(3), 499, 2008 |
| 2 |
A mathematical method for determining equilibrium gas composition in modified atmosphere packaging and soluble gas stabilization systems for non-respiring foods
Rotabakk BT, Wyller J, Lekang OW, Sivertsvik M
Journal of Food Engineering, 85(4), 479, 2008 |
| 3 |
Volumetric method to determine carbon dioxide solubility and absorption rate in foods packaged in flexible or semi rigid package
Rotabakk BT, Lekang OI, Sivertsvik M
Journal of Food Engineering, 82(1), 43, 2007 |
| 4 |
Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 3: Cooked meat products
Sivertsvik M, Jensen JS
Journal of Food Engineering, 70(4), 499, 2005 |
| 5 |
Solubility and absorption rate of carbon dioxide into non-respiring foods - Part 1: Development and validation of experimental apparatus using a manometric method
Sivertsvik M, Jeksrud WK, Vagane A, Rosnes JT
Journal of Food Engineering, 61(3), 449, 2004 |
| 6 |
Solubility and absorption rate of carbon dioxide into non-respiring foods. Part 2: Raw fish fillets
Sivertsvik M, Rosnes JT, Jeksrud WK
Journal of Food Engineering, 63(4), 451, 2004 |
