Salt in Cheese: Physical, Chemical and Biological Aspects-Reference-Cited by-同舟云学术

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Salt in Cheese: Physical, Chemical and Biological Aspects

Published:1993 Issue: Volume: Page:257-302
ISSN:
Container-title:Cheese: Chemistry, Physics and Microbiology
language:
Short-container-title:

Author:

Guinee T. P.,Fox P. F.

Publisher

Springer US

Link

http://link.springer.com/content/pdf/10.1007/978-1-4615-2650-6_7.pdf

Reference186 articles.

1. Anon, 1980. Food Technol. ,34, 85.

2. Joossens, J.V. &Geboers, J., 1983. Acta Cardiologia ,1, 1.

3. Anon, 1984. Dairy Council Digest (National Dairy Council, III, USA), 55(6), 33.

4. Moses, C. (ed), 1980. Sodium in Medicine and Health: A Monograph ,Salt Institute, USA, pp. 1-126.

5. Abernathy, J.D., 1979. Food Technol. ,33, 57.

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