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	1.	Atlantic salmon skin and fillet color changes effected by perimortem handling stress, rigor mortis, and ice storage. [electronic resource] by Erikson, U Misimi, E Producer: 20080328 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Computer vision-based sorting of Atlantic salmon (Salmo salar) fillets according to their color level. [electronic resource] by Misimi, E Mathiassen, J R Erikson, U Producer: 20071214 In: Journal of food science vol. 72 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Quality grading of Atlantic salmon (Salmo salar) by computer vision. [electronic resource] by Misimi, E Erikson, U Skavhaug, A Producer: 20081009 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Computer vision-based evaluation of pre- and postrigor changes in size and shape of Atlantic cod (Gadus morhua) and Atlantic salmon (Salmo salar) fillets during rigor mortis and ice storage: effects of perimortem handling stress. [electronic resource] by Misimi, E Erikson, U Digre, H Skavhaug, A Mathiassen, J R Producer: 20080328 In: Journal of food science vol. 73 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)