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

Access to resources Recommend Favorite

Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl

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

Food Chemistry, Vol. 61, Iss. 1, 1998-01 ,pp. : 63-70

Elsevier

Access to resources Recommend Favorite

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

Access to resources Recommend Favorite

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

Access to resources Recommend Favorite

Lipolysis and volatile compounds in low-fat Kefalograviera-type cheese made with commercial special starter cultures

By Kondyli E.   Massouras T.   Katsiari M.C.   Voutsinas L.P.  

Food Chemistry, Vol. 82, Iss. 2, 2003-08 ,pp. : 203-209

Elsevier

Access to resources Recommend Favorite