The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese

Publisher： John Wiley & Sons Inc

E-ISSN： 1097-0010|95|9|1940-1948

ISSN： 0022-5142

Source： JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Vol.95, Iss.9, 2015-07, pp. : 1940-1948

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