Vis enkel innførsel

Perspectives on personalised food

dc.contributor.authorUeland, Øydis
dc.contributor.authorAltintzoglou, Themistoklis
dc.contributor.authorKirkhus, Bente
dc.contributor.authorLindberg, Diana
dc.contributor.authorRognså, Guro Helgesdotter
dc.contributor.authorRosnes, Jan Thomas
dc.contributor.authorRud, Ida
dc.contributor.authorVarela-Tomasco, Paula Alejandra
dc.date.accessioned2020-09-17T12:50:27Z
dc.date.available2020-09-17T12:50:27Z
dc.date.created2020-07-27T09:35:57Z
dc.date.issued2020
dc.identifier.citationTrends in Food Science & Technology. 2020, 102 169-177.
dc.identifier.issn0924-2244
dc.identifier.urihttps://hdl.handle.net/11250/2678309
dc.language.isoeng
dc.titlePerspectives on personalised food
dc.typePeer reviewed
dc.typeJournal article
dc.description.versionpublishedVersion
dc.source.pagenumber169-177
dc.source.volume102
dc.source.journalTrends in Food Science & Technology
dc.identifier.doi10.1016/j.tifs.2020.05.021
dc.identifier.cristin1820542
dc.relation.projectNofima AS: 12234
dc.relation.projectNofima AS: 201702
dc.relation.projectNorges forskningsråd: 262308
cristin.ispublishedtrue
cristin.fulltextoriginal
cristin.qualitycode2


Tilhørende fil(er)

Thumbnail
Filnavn:
1-s2.0-S0924224420304829-main.pdf
Størrelse:
405.8Kb
Format:
PDF
Åpne

Denne innførselen finnes i følgende samling(er)

Vis enkel innførsel