Paula Berg

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Cannon et al. (1995) describe pork “quality” as being associated with such characteristics as freshness, wholesomeness, grade, color (appearance), eating satisfaction and processing attributes (functionality). Grandin (1994) reported that ultimate pork quality is the responsibility given 50% to the producer and 50% to the packer. The producer is responsible(More)
This paper discusses major issues in operational three dimensional (3D) ocean modeling for the Baltic Sea, based on experiences in DMI Centre for Ocean and Ice in recent years. Both scientific and technical aspects of the operational ocean modeling are discussed. Recommendations are given to the development of Baltic Sea operational 3D ocean models.
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