Professional Documents
Culture Documents
Contributors
N. Bengtsson
Chapter 5
Kyrkvagen 62 E. Hurme and R. Ahvenainen
435 30 Molnlycke VTT Biotechnology
Sweden Tietotie 2
PO Box 1500
02044 VTT
Finland
Chapter 4
M. Sivertsvik, J.T. Rosnes and H. Tel: +358 9 456 5201
Bergslien Fax: +358 9 455 2103
Institute of Fish Processing and E-mail: Raija.Ahvenainen@vtt.fi
Preservation Technology
xii Contributors
T. Nielsen Tietotie 2
SIK (Swedish Institute for Food and PO Box 1500
Biotechnology) 02044 VTT
Ideon Finland
SE-223 70
Lund Tel: +358 9 456 5201
Sweden Fax: +358 9 455 2103
E-mail: Raija.Ahvenainen@vtt.fi
Chapter 6
A. Meyer, K. Suhr and P. Nielsen Chapter 8
Food Biotechnology and Engineering P. Zeuthen
Group Docent, DTU
BioCentrum-DTU Hersegade 7 G
Technical University of Denmark DK-4000,
DK-2800 Lyngby Lyngby
Denmark Denmark
Tel: +45 4525 2600 Tel: +46 35 56 65
Fax: +45 4588 4922 Fax: +46 35 55 65
E-mail: E-mail: Peter.Zeuthen@image.dk
anne.meyer@biocentrum.dtu.dk
E-mail:
karin.suhr@biocentrum.dtu.dk
E-mail: Chapter 9
per.v.nielsen@biocentrum.dtu.dk
E. Laurila and R. Ahvenainen
F. Holm VTT Biotechnology
FoodGroup Denmark, Tietotie 2
Gustav Wieds Vej 10 PO Box 1500
DK-8000 Aarhus 02044 VTT
Denmark Finland
Chapter 7 Chapter 10
R. Ahvenainen, H. Alakomi, I. M. Gudmundsson and H. Hafsteinsson
Helander, E. Skyttä and T. Technological Institute of Iceland
Sipilainen-Malm (MATRA)
VTT Biotechnology Keldnaholt
Contributors xiii