Irish Consumer Attitudes on Salt and Fat Processed Meats

in 63rd International Congress of Meat Science and Technology
Autor:innen:
S. Fellendorf The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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J.P. Kerry The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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, und
M.G. O’Sullivan The Food Packaging Group, School of Food and Nutritional Sciences, University College Cork, Ireland; maurice.osullivan@ucc.ie

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Art:
Kapitel
Seiten:
770–771
DOI:
https://doi.org/10.3920/9789086868605_343

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