Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

By Katsiari M.C.   Alichanidis E.   Voutsinas L.P.   Roussis I.G.  

Food Chemistry, Vol. 73, Iss. 1, 2001-04 ,pp. : 31-43

Elsevier

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Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

By Katsiari M.C.   Voutsinas L.P.   Alichanidis E.   Roussis I.G.  

Food Chemistry, Vol. 72, Iss. 2, 2001-02 ,pp. : 193-197

Elsevier

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

By Karagozlu Cem   Kinik Ozer   Akbulut Necati  

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

Informa Healthcare

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Influence of partial replacement of NaCl with KCl and CaCl 2 on microbiological evolution of dry fermented sausages

By Gimeno O.   Astiasaran I.   Bello J.  

Food Microbiology, Vol. 18, Iss. 3, 2001-06 ,pp. : 329-334

Elsevier

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Partial replacement of NaCl can be achieved with potassium, magnesium and calcium salts in brown bread

By Charlton Karen   MacGregor Elizabeth   Vorster Nonnie   Levitt Naomi   Steyn Krisela  

International Journal of Food Sciences and Nutrition, Vol. 58, Iss. 7, 2007-11 ,pp. : 508-521

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