Blar i Institutt for bioteknologi og matvitenskap på forfatter "Taraldsvik, Kristine"
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Reduction of salt during marinating of herring and the effect on stability of lipids
Taraldsvik, Kristine (Master thesis, 2015)Salt (NaCl) is the most established food additive in the world and still widely used for its good preservative effects, sensorial properties and low cost. A large part of the food consumed today contain higher levels of ...