Jensen, Martin (2012) Tyttebær og ramsløg kan forlænge spegepølsens levetid i stedet for salt - måske. Samvirke (web-page), 21 February 2012, p. 1.
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Summary in the original language of the document
Tyttebær og ramsløg kan forlænge spegepølsens levetid i stedet for salt.
I fremtiden bliver din rugbrødsmad måske belagt med ribspølse. I så fald vil du kunne spise den, helt uden at skulle bekymre dig om kødpålæggets saltindhold.
| EPrint Type: | Newspaper or magazine article |
|---|---|
| Subjects: | "Organics" in general Food systems > Food security, food quality and human health |
| Research affiliation: | Denmark > Organic RDD 1 > BERRYMEAT |
| Deposited By: | Hansen, Flemming |
| ID Code: | 20531 |
| Deposited On: | 08 Mar 2012 10:09 |
| Last Modified: | 08 Mar 2012 10:09 |
| Document Language: | Danish/Dansk |
| Status: | Published |
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