Abstract
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
Category
Popular scientific article
Client
- Research Council of Norway (RCN) / 185063
- Research Council of Norway (RCN) / 210431
Language
English
Author(s)
Affiliation
- Norwegian University of Science and Technology
- SINTEF Ocean
Year
2013Published in
International Innovation
ISSN
2054-6254
Volume
March 2013
Page(s)
59
