The Impact of Potassium Chloride Salt on the Properties of Caerphilly Cheese as Sodium Chloride Salt Substitute

Autor:	M. M. Abo-Srea, M. M. M. Refaey, M. E. Abd El-Aziz
Rok vydání:	2018
Předmět:	chemistry.chemical_classification chemistry.chemical_compound food chemistry Potassium Salt substitute Sodium chemistry.chemical_element Caerphilly cheese Salt (chemistry) food.cheese Nuclear chemistry
Zdroj:	Journal of Food and Dairy Sciences. 9:419-423
ISSN:	2090-3731
DOI:	10.21608/jfds.2018.36109
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::89e6c7f308bbb50932b6e724a3d6d519 https://doi.org/10.21608/jfds.2018.36109 Zobrazit plný text záznamu