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Fiskvinnsla - Me­h÷ndlun ß fiski

Me­h÷ndlun

  1. KŠligßtt
  2. MikilvŠgi gˇ­rar me­h÷ndlunar ß fiski (2010)
  3. Me­h÷ndlun ß hrßefni
  4. Me­h÷ndlun ß hrßefni.....2. kafliáá Hrßefni
  5. Me­h÷ndlun ß hrßefni.........3. kafliáá Vei­i og hrßefnisgŠ­i
  6. Me­h÷ndlun ß hrßefni........4. kafli Me­h÷ndlun hrßefnis ß vinnsludekki
  7. Me­h÷ndlun hrßefnis......7. kafliáá Frßgangur og geymsla ß fiski
  8. Me­h÷ndlun ß hrßefni........Vi­auki 2.á Slßtrun ß eldisfiski
  9. Me­h÷ndlun ß hrßefni.......Vi­auki 4.á Bolfiskhrogn og lifur
  10. Me­h÷ndlun ß hrßefni.......Vi­auki 5.á B˙na­ur og skipulag Ý stŠrri skipum
  11. Handbok i kvalitet: Hvis du kunne velge(2005)
  12. Fangstskader pň rňstoffet og kvalitet pň fersk filet (2005)
  13. Quality and changes in fresh fish -FAO
  14. Planning and Engineering Data. 1. Fresh Fish Handling - FAO
  15. Stowage of fish in chilled sea water - Torry
  16. Bulking, Shelfing or Boxing? - Torry
  17. Measures, Stowage Rates and Yields of Fishery Products - Torry
  18. Fishroom Practice on Inshore Vessels - Torry
  19. Handling Inshore Fish - Torry
  20. Take Care of Your Catch - Torry
  21. The Protection of Wood in Fish Rooms - Torry
  22. Which Kind of Ice Is Best? - Torry
  23. Antibiotics and the preservation of wet fish (1964, revised 1971)-Torry
  24. Iced Storage of Fish on Inshore Vessels - Seafish
  25. Fish Handling at Sea
  26. The Handling, Storage, Processing and Eating Qualities of Deep Water Fish
  27. The Commercial Manufacture, Storage and Handling of Ice
  28. On-board handling of sashimi-grade tuna ľ A practical guide 
  29. The development of the Seafood Scotland vessel quality & hygiene scheme
  30. Proceedings of the symposium on post-harvest fish technology-FAO
  31. Aksjon ilandf°ring av rundfisk fra kystflňten-Rubin
  32. Kvalitet av fisk og biprodukter ved ilandf°ring av fisken usl°yd - Rubin
  33. Karakterisering av biprodukter til konsum. Steds- og sesongmessige variasjoner.-Rubin
 

Me­h÷ndlun ß hrßefni - tŠkjab˙na­ur

  1. IBIS Gutting machines
  2. Boleto Maskinfabrik
  3. Stranda Prolog
  4. Seafoodinnovations
  5. Utvikling og utpr°ving av skňnsom sl°yemaskin for ferskfisktrňlere. Delrapport - Rubin
  6. Effektiv sl°ying og rasjonell hňndtering av biprodukter i fiskeindustrien-Rubin
  7. Utvikling og utpr°ving av modifisert sl°yemaskin for lakseindustrien-Rubin

Deyfing og slßtrun

  1. Fiskevelferd ved bruk av slaktemerd for oppdrettsfisk
  2. Me­h÷ndlun ß hrßefni........Vi­auki 2.á Slßtrun ß eldisfiski
  3. Ace Aquatec
  4. AQUI-S

 

 

 

 

FrŠ­igreinar (Ůessar skrßr opnast Ý Acrobat reader.  Flestar skrßnna eru undir 200 kb, en a­rar geta veri­ yfir 500 kb og getur ■vÝ veri­ nokkur bi­ ß ■vÝ a­ ■Šr opnist).
  1. Interactions between ice storage time, collagen composition, gaping and textural properties in farmed salmon muscle harvested at different times of the year. Aquaculture 240 (2004) 489ľ504

  2. Electrical stunning of fish: the relationship between the electric field strength and water conductivity. Aquaculture 241 (2004) 219ľ234

  3. Texture, gaping and colour of fresh and frozen Atlantic salmon flesh as affected by pre-slaughter iso-eugenol or CO2 anaesthesia. Aquaculture 236 (2004) 645ľ657

  4. Electric stunning: a humane slaughter method for trout. Aquacultural Engineering 28 (2003) 141-154

  5. Is humane slaughter of fish possible for industry? Aquaculture Research 34(3): 211  - February 2003

  6. Brain activity of Atlantic salmon (Salmo salar) following electrical stunning using various field strengths and pulse durations. Aquaculture 216(1-4):363-369.

  7. A feasible method for humane slaughter of eel (Anguilla anguilla L.): electrical stunning in fresh water prior to gutting. Aquaculture Research. Volume 33 Issue 9 Page 643  - July 2002

  8. Evaluation of head-only and head-to-tail electrical stunning of farmed eels (Anguilla anguilla, L.) for the development of a humane slaughter method. Aquaculture Researcholume 33 (5):323 

  9. Preslaughter electrical stunning of eels Aquaculture Research 33 (1): 37 

  10. Starvation prior to slaughter in Atlantic salmon (Salmo salar): II. White muscle composition and evaluation of freshness, texture and colour characteristics in raw and cooked fillets -