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Tom Christen Johannessen has 3 publications at Nofima:

Salt replacers in cold-smoked salmon

Heir, Even; Gaarder, Mari Øvrum; Johannessen, Tom Chr.; Holck, Askild Lorentz

2020

Nofima reports

From small-scale to cornerstone

Johannessen, Tom Chr.; Larsen, Hanne

2019

Popular scientific article

Carbon Monoxide as a Colorant in Cooked or Fermented Sausages

Sørheim, Oddvin; Langsrud, Øyvind; Cornforth, Daren; Johannessen, Tom Chr.; Slinde, Erik; Berg, Per; Nesbakken, Truls

2006

Academic article

OptiSalm

1. January 2020 – 30. June 2021

The salmon industry aims for producing smoked salmon with reduced levels of salt (NaCl).

VegMeatCRC

1. January 2018 – 31. December 2021

The project investigates the association between consumption of processed meat (sausage) and colorectal cancer (CRC).