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Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Sodium reduction in processed cheese spreads and the effect on physicochemical properties

Category
Academic article
Client
  • Research Council of Norway (RCN) / 262308
Language
English
Author(s)
Affiliation
  • SINTEF Ocean / Sjømatteknologi
  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
  • Brno University of Technology
  • KAVLI AS
Year
Published in
International Dairy Journal
ISSN
0958-6946
Publisher
Elsevier
Volume
90
Page(s)
45 - 55