Bjørg T. Egelandsdal

Title Professor
Academic Institution Norwegian University of Life Sciences
Country Norway
Contact Information

CAS Publications

  • Egelandsdal, B., Bjelanovic, M., Khatri, M., Slinde, E. 2013. "Recent achievements in meat colour", Glasnik hemicara, tehnologa i ekologa Republike Srpske, 37-42.

  • Gjerlaug-Enger, E., Haug, A., Gaarder, M., Ljøkjel, K., Sveipe Stenseth, R., Sigfridson, K., Egelandsdal, B., Saarem, K., Berg, P. 2015. "Pig feeds rich in rapeseed products and organic selenium increased omega-3 fatty acids and selenium in pork meat and backfat", Food Science & Nutrition, 3:120-128. 

  • Grabež, V., Kathri, M., Phung, V., Moe, K.M., Slinde, E., Skaugen, M., Saarem, K., Egelandsdal, B. 2015. "Protein expression and oxygen consumption rate of early postmortem mitochondria relate to meat tenderness", Journal of Animal Science, 93:1967-1979.

  • Markovic, B., Bjelanovic, M., Vucic, G., Berg, P. Egelandsdal, B. 2014. "Comparison of carcass characteristics and meat quality of Norwegian white sheep breed with two Western Balkan Pramenka sheep breeds", Poljoprivreda i šumarstvo, 60:53-61.

CAS Project

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