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

Oppdragsgiver

• Research Council of Norway (RCN) / 262308

Forfatter(e)

• Revilija Mozuraityte
• Ingunn Berget
• Martina Mahdalova
• Ane Grønsberg
• Elling Ruud Øye
• Kirsti Greiff

Institusjon(er)

• SINTEF Ocean / Fiskeri og ny biomarin industri
• NOFIMA
• Vysoké ucení technické v Brnì
• KAVLI AS

DOI

Les fulltekst