Tom Christen Johannessen Meat Technologist +47 901 58 783 +47 64 97 02 74 tom.chr.johannessen@nofima.no Ås Raw materials and process optimization See publications in Cristin My Projects VegMeatCRC Sausages with added vegetables for prevention of colorectal cancer 2018 - 2021 OptiSalm Optimal salt reduction in smoked salmon 2020 - 2021 My publications Tom Christen Johannessen has 2 publications at Nofima: Salt replacers in cold-smoked salmon 2020 Nofima’s reports Carbon Monoxide as a Colorant in Cooked or Fermented Sausages Journal of Food Science, 2006 Academic article
See publications in Cristin
