To main content

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 scientific article

Client

  • Research Council of Norway (RCN) / 210431
  • Research Council of Norway (RCN) / 185063

Language

English

Author(s)

Affiliation

  • Norwegian University of Science and Technology
  • SINTEF Ocean

Year

2013

Published in

International Innovation

ISSN

2054-6254

Volume

March 2013

Page(s)

59

View this publication at Cristin