Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production

✍ Scribed by Mutamed M. Ayyash; Nagendra P. Shah

• Book ID: 111406440
• Publisher: Institute of Food Technologists
• Year: 2010
• Tongue: English
• Weight: 190 KB
• Volume: 75
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1750-3841.2010.01691.x