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

Client

• Research Council of Norway (RCN) / 262308

Author(s)

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

Affiliation

• SINTEF Ocean / Fisheries and New Biomarine Industry
• Nofima, The Norwegian Institute of Food, Fisheries and Aquaculture Research
• Brno University of Technology
• KAVLI AS

DOI

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