Novel utilization of milka based ingredients in salt reduced fish pudding.
Category
Academic lecture
Client
- Research Council of Norway (RCN) / 244403
- Research Council of Norway (RCN) / 245881
- Research Council of Norway (RCN) / 210431
Language
English
Author(s)
- Kirsti Greiff
- Charlotte Jatteau Staurem
- Turid Rustad
- Berit Nordvi
Affiliation
- Norwegian University of Science and Technology
- SINTEF Ocean / Fisheries and New Biomarine Industry
- Unknown
Presented at
29th EFFOST Food Science Research and Innovation
Place
Athen
Date
10.11.2015 - 12.11.2015
Organizer
National Technnical University of Athens, Greece