Autor: Torstensson, Linn
Ejemplares similares: Swedish food habits for higher nutritional value and lower climate impact
- Follow up on food waste quantification in Swedish public catering
- Suitability of different pulses in falafel making – a new application for Swedish foods
- Possibilities of three Swedish wild grown macroalgae
- Seaweed products on the Swedish market as a source of omega-3 fatty acids
- Determining the cumulative energy demand and greenhouse gas emission of Swedish wheat flour
- Carbon footprint and energy use of transport in the supply chain of pulses for Swedish human consumption