Effect of partial replacement of sodium chloride with potassium chloride on the characteristics of Minas Padrão cheese

Author:

Golin Bueno Costa Renata,Caiafa Junior Aloísio,Gomes da Cruz Adriano,Sobral Denise,Gonçalves Costa Júnior Luiz Carlos,Jacinto de Paula Junio Cesar,Magalhães Machado Moreira Gisela,Martins Teodoro Vanessa Aglaê

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

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5. Proteolysis of low-moisture Mozzarella cheese as affected by substitution of NaCl with KCl;Ayyash;Journal of Dairy Science,2011

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