Conference lecture and academic presentation  »  Poster

Long time and low temperature (LTLT) sous vide processing on meat products add value to low grade meat products

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Kjetil Aune

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28th EFFoST International Conference | 7th International Food Factory for the Future Conference; Uppsala, 2014-11-25–2014-11-28

Christensen, Line Bach; Kramer, Lene; Kramer, Lene; Skipnes, Dagbjørn; Rosnes, Jan Thomas