New mathematical tools contribute to development of healthier seafood products

Ole Mejholm, Jan Soinjoki, Niels Bøknæs, Ioulia Koukou, Paw Dalgaard

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Abstract

A recently completed Danish project with focus on salt reduction has developed new and comprehensive mathematical models and software to predict how growth of undesirable microorganisms can be controlled in seafood products. These tools have contributed to a new series of Nordic Keyhole-labeled seafood products from Royal Greenland with less salt, a more natural taste and higher food safety
Original languageEnglish
JournalEurofish Magazine
Issue number3
Pages (from-to)39-40
ISSN1868-5943
Publication statusPublished - 2018

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