The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese
| Autor: | Kamleh, R., Olabi, A., Toufeili, I., Najm, N.E.O., Younis, T., Ajib, R. |
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| Zdroj: | In Journal of Dairy Science March 2012 95(3):1140-1151 |
| Databáze: | ScienceDirect |
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