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The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

✍ Scribed by M.M. Ayyash; F. Sherkat; P. Francis; R.P. W. Williams; N.P. Shah

Book ID: 117973424
Publisher: American Dairy Science Association
Year: 2011
Tongue: English
Weight: 332 KB
Volume: 94
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.2010-3407

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