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Sans salt

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.

Category

Popular science article

Language

English

Author(s)

Affiliation

  • SINTEF Ocean
  • Norwegian University of Science and Technology

Year

2013

Published in

International Innovation

ISSN

2054-6254

Volume

March 2013

Page(s)

59 - 59

View this publication at Norwegian Research Information Repository