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

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

Publisher： Elsevier

ISSN： 0308-8146

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

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