Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese

Author: Karagozlu Cem   Kinik Ozer   Akbulut Necati  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.59, Iss.3, 2007-06, pp. : 181-191

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Abstract