Abstract
With low-salt foods a growing priority for the public and the food industry, Kirsti Greiff`s research is contributing vital knowledge to the development of innovative new food products.
Sans salt
Category
Popular science article
Language
English
Author(s)
Affiliation
- SINTEF Ocean
- Norwegian University of Science and Technology
Year
2013Published in
International Innovation
ISSN
2054-6254
Volume
March 2013
Page(s)
59 - 59
View this publication at Norwegian Research Information Repository