Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl-Reference-Cited by-同舟云学术

Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl

Published:2011-08 Issue:8 Volume:94 Page:3769-3777
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Ayyash M.M.,Shah N.P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference46 articles.

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3. Biochemical changes in dry-cured loins salted with partial replacements of NaCl by KCl;Armenteros;Food Chem.,2009

4. Effect of partial substitution of NaCl with KCl on proteolysis of Halloumi cheese;Ayyash;J. Food Sci.,2010

5. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese;Ayyash;J. Dairy Sci.,2011

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