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
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| Omfang | 1 b. (flere pag.) : ill.
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| Opplysninger | Delvis opptrykk av artikler. - Avhandling (ph.d.) - Norges teknisk-naturvitenskapelige universitet, Trondheim, 2015
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| ISBN | 9788232609741
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