Sodium reduction in minced fish products: Effect on physicochemical properties
Category
Academic lecture
Client
- Research Council of Norway (RCN) / 185063
Language
English
Author(s)
- Kirsti Greiff
- Ida Grong Aursand
- Ulf Erikson
- Kurt Ingar Draget
- Turid Rustad
Affiliation
- Norwegian University of Science and Technology
- SINTEF Ocean
Presented at
41st WEFTA Meeting
Place
Gøteborg
Date
27.09.2011 - 30.09.2011