Browsing SINTEF Open by Author "Hersleth, Margrethe"
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Gradual Reduction in Sodium Content in Cooked Ham, with Corresponding Change in Sensorial Properties Measured by Sensory Evaluation and a Multimodal Machine Vision System
Greiff, Kirsti; Mathiassen, John Reidar Bartle; Misimi, Ekrem; Hersleth, Margrethe; Aursand, Ida Grong (Journal article; Peer reviewed, 2015)The European diet today generally contains too much sodium (Na+). A partial substitution of NaCl by KCl has shown to be a promising method for reducing sodium content. The aim of this work was to investigate the sensorial ...