Sodium reduction in muscle foods : analytical methods for measuring sodium and changes in the food m - detaljert visning

Sodium reduction in muscle foods : analytical methods for measuring sodium and changes in the food matrix during sodium reduction in muscle foods

Kirsti Greiff
Bok Engelsk 2015


Utgitt	Trondheim : Norwegian University of Science and Technology, Faculty of Natural Sciences and Technology, Department of Biotechnology , 2015
Omfang	1 b. (flere pag.) : ill.
Opplysninger	Delvis opptrykk av artikler. - Avhandling (ph.d.) - Norges teknisk-naturvitenskapelige universitet, Trondheim, 2015
Emner	Næringsmidler - Tilsetningsstoffer doktoravhandlinger ph.d. bioteknologi næringsmidler saltinnhold
Dewey	664.4
ISBN	9788232609741