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By Mr Norman Staack (SIK- Swedish Institue for Food- and Biotechnology, Sweden) 4008 - Oxidative stability of mayonnaise based salads enriched with fish oil
Norman Staack, PhD student, SIK, Göteberg (Sw) 14:35-15:10 Dextrose crystallization - Control of crystal growth and crystal size. Abhay Markande, PhD student, Syral (Be), University ...
P9: Norman Staack SIK - The Swedish Institute for Food and Biotechnology, Gothenburg Sweden E-mail: ns@sik.se: P10: Giacomo Perfetti TU Delft, Delft , The Netherlands
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SIK the Swedish Institute for Food and Biotechnology (Food Production industry): PhD student, (2004-2008)