Er det mulig å endre salt og fett i spekepølse?
Category
Lecture
Client
- Norges forskningsråd / 239489
Language
Norwegian
Author(s)
- Kirsti Greiff
- Torunn T. Håseth
- Stefania Bjarnadottir
- Tom Chr. Johannessen
- Ingunn Berget
- Lene Øverby
Affiliation
- SINTEF Ocean / Fisheries and New Biomarine Industry
- Unknown
- Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
Presented at
Sluttseminar i En sunnere matpakke
Place
Oslo
Date
12.12.2017 - 12.12.2017
Organizer
En sunnere matpakke, Animalia