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The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese

✍ Scribed by R. Kamleh; A. Olabi; I. Toufeili; N.E.O. Najm; T. Younis; R. Ajib

Book ID: 117974222
Publisher: American Dairy Science Association
Year: 2012
Tongue: English
Weight: 163 KB
Volume: 95
Category: Article
ISSN: 0022-0302
DOI: 10.3168/jds.2011-4878

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