Sammendrag
With low-salt foods a growing priority for the public and the food industry, Kirsti Greiff`s research is contributing vital knowledge to the development of innovative new food products.
Sans salt
Kategori
Populærvitenskapelig artikkel
Oppdragsgiver
- Research Council of Norway (RCN) / 185063
- Research Council of Norway (RCN) / 210431
Språk
Engelsk
Forfatter(e)
Institusjon(er)
- Norges teknisk-naturvitenskapelige universitet
- SINTEF Ocean
År
2013Publisert i
International Innovation
ISSN
2054-6254
Årgang
March 2013
Side(r)
59