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	1.	Electronic noses in food analysis. [electronic resource] by Haugen, J E Producer: 20020128 In: Advances in experimental medicine and biology vol. 488 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Electronic nose and artificial neural network. [electronic resource] by Haugen, J E Kvaal, K Producer: 20130704 In: Meat science vol. 49S1 Availability: No items available. Save to lists Add to cart (remove)
	3.	Review of analytical methods to measure boar taint compounds in porcine adipose tissue: the need for harmonised methods. [electronic resource] by Haugen, J-E Brunius, C Zamaratskaia, G Producer: 20120202 In: Meat science vol. 90 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Pig meat quality from entire males. [electronic resource] by Lundström, K Matthews, K R Haugen, J-E Producer: 20121002 In: Animal : an international journal of animal bioscience vol. 3 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings. [electronic resource] by Christiansen, K F Olsen, E Vegarud, G Langsrud, T Lea, P Haugen, J E Egelandsdal, B Producer: 20110708 In: Food science and technology international = Ciencia y tecnologia de los alimentos internacional vol. 17 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Enhancement of acetylcholine release by homoanatoxin-a from Oscillatoria formosa. [electronic resource] by Aas, P Eriksen, S Kolderup, J Lundy, P Haugen, J E Skulberg, O M Fonnum, F Producer: 20121002 In: Environmental toxicology and pharmacology vol. 2 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	Consumer acceptance of minced meat patties from boars in four European countries. [electronic resource] by Aluwé, M Aaslyng, M Backus, G Bonneau, M Chevillon, P Haugen, J-E Meier-Dinkel, L Mörlein, D Oliver, M A Snoek, H M Tuyttens, F A M Font-I-Furnols, M Producer: 20180919 In: Meat science vol. 137 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)