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← Can we reduce salt in meat products? Yes we can…with beta-glucans and High Pressure Process Technology

“Kokumi” flavour enhancers from poultry and fish proteins →

Food for Thought

Posted on September 13, 2011 by mirkobetti

Mirko Betti university researcher links philosophy and food

Read the article at: http://www.walrusmagazine.com/articles/2011.10-frontier-food-for-thought/

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← Can we reduce salt in meat products? Yes we can…with beta-glucans and High Pressure Process Technology

“Kokumi” flavour enhancers from poultry and fish proteins →

Write to mirko.betti@ales.ualberta.ca mirkobetti@yahoo.it

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