Effect of Sodium/Potassium (1:1) Chloride and Low Sodium Chloride Concentrations on Quality of Cheddar Cheese-Reference-Cited by-同舟云学术

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Effect of Sodium/Potassium (1:1) Chloride and Low Sodium Chloride Concentrations on Quality of Cheddar Cheese

Published:1982-03 Issue:3 Volume:65 Page:360-370
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Lindsay R.C.,Hargett S.M.,Bush C.S.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference31 articles.

1. Sodium and potassium in high blood pressure;Abernathy;Food Technol.,1979

2. FDA estimates sodium and potassium consumption;Food Prod. Devel.,1979

3. Sodium and potassium labeling;Fed. Reg.,1979

4. Toward healthful diets,1980

5. Cooper, G. M. 1979. Personal communication.

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