To main content

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 / Fisheries and New Biomarine Industry
  • Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
  • Brno University of Technology
  • KAVLI AS

Year

2019

Published in

International Dairy Journal

ISSN

0958-6946

Publisher

Elsevier

Volume

90

Page(s)

45 - 55

View this publication at Cristin