Browsing Publikasjoner fra CRIStin by Subject "NaCl"
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Low salt products Final report
(SINTEF Fiskeri og havbruk;A26260, Research report, 2014-07-07)Salt (NaCl) is the world's most established food additive, because of its excellent preservative effects, the sensorial properties and the increased food processability. In the European countries, 75-80% of salt we consume ...