Gro Haugvalstad Kleiberg

Publikasjoner

• Kleiberg, G.H. og Skara, T. 2008. Innovative and Safe Seafood –Processing and Hygiene
• Rudi, K., Kleiberg, Gh., Heiberg, R. og Rosnes, Jt. 2007. Rapid identification and classification of bacteria by 16S rDNA restriction fragment melting curve analyses (RFMCA)
• Rudi, K., Kleiberg, G.H., Heiberg, R. og Rosnes, J.T. 2006. Rapid identification and classification of bacteria by 16S rDNA Restriction Fragment Melting Curve Analyses (RFMCA).
• Rosnes, Jt., Kleiberg, Gh., Sivertsvik, M., Lunestad, Bt. og Lorentzen, G. 2006. Effect of modified atmosphere packaging and superchilled storage on the shelf-life of farmed ready-to-cook spotted wolf-fish (Anarhichas minor)
• Rosnes, J.T., Kleiberg, G.H., Sivertsvik, M., Øines, S., Prante, P.H., Lunestad, B.T. og Lorentzen, G. 2006. Microbial growth in modified atmosphere packaged blue mussels.
• Rosnes, J.T., Kleiberg, G.H., Sivertsvik, M., Lunestad, B.T. og Lorentzen, G. 2006. Effect of Modified Atmosphere Packaging and Superchilled Storage on the Shelf-life of Farmed Ready-to-cook Spotted Wolf-fish (Anarchicas minor)
• Rosnes, J.T., Kleiberg, G.H., Lunestad, B.T. og Lorenzen, G. 2005. Effect of modified atmosphere packaging on the microbial and sensory quality of Halibut (Hippoglossus hippoglossus)
• Kleiberg, G.H. og Rosnes, J.T. 2004. UV-C light used for disinfection of surfaces in the fish industry
• Sivertsvik, M., Rosnes, Jt. og Kleiberg, Gh. 2003. Effect of modified atmosphere packaging and superchilled storage on the microbial and sensory quality of Atlantic salmon (Salmo salar) fillets
• Nissen, H., Rosnes, Jt., Brendehaug, J. og Kleiberg, Gh. 2002. Safety evaluation of sous vide-processed ready meals
• Nissen, H., Rosnes, J.T., Brendehaug, J. og Kleiberg, G.H. 2002. Safety evaluation of sous vide-processed ready meals.
• Nesse, L.L., Møretrø, T., Kleiberg, G.H., Nordby, K., Maugesten, T., Heir, E., Midtdaard, E.S., Vardund, T., Rosnes, J.T., Langsrud, S. og Bergsjø, B. 2002. Characterization of Salmonella isolates from fish feed factories, fish feed components, humans and other sources
• Kleiberg, G.H. og Rosnes, J.T. 2002. Strategies for decontamination of fish feed infected by Salmonella.
• Kleiberg, G.H. 2002. Hygiene in the Food Industry
• Rosnes, J.T., Kleiberg, G.H. og Sivertsvik, M. 2001. Survival and growth of spore forming Bacillus spp. in sous vide processed ready meals
• Rosnes, J.T., Kleiberg, G.H. og Johnsen, G. 2001. Survival of Campylobacter jejuni at micro-aerophilic packaging conditions
• Bånrud, H., Rosnes, J.T., Kleiberg, G.H., Skipnes, D. og Jakobsen, Ø. 2001. Clean room technology in the fishing industry – planning of a new filleting line
• Rosnes, J.T., Kleiberg, G.H. og Folkvord, L. 2000. Increased shelf life of salmon (Salmo salar) steaks with partial freezing (liquid nitrogen) and modified atmosphere packaging (MAP).
• Folkvord, L., Hansen, J.F, Rosnes, J.T. og Kleiberg, G.H. 2000. Increased shelf life of salmon (Salmo salar) steaks with partially freezing (liquid nitrogen) and modified atmosphere packaging (MAP).