The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese-Reference-Cited by-同舟云学术

The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese

Published:2014-10-16 Issue:9 Volume:95 Page:1940-1948
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kamleh Rabih¹,Olabi Ammar²,Toufeili Imad²,Daroub Hamza²,Younis Tarek¹,Ajib Rola¹

Affiliation:

1. Environmental Health Department, Faculty of Health Sciences; American University of Beirut; Riad El Solh 1107 2020 Beirut Lebanon

2. Nutrition and Food Sciences Department, Faculty of Agricultural and Food Sciences; American University of Beirut; Riad El Solh 1107 2020 Beirut Lebanon

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference40 articles.

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2. Miscellaneous white brined cheeses;Tannous,1991

3. Sodium reduction and its effect on food safety, food quality, and human health;Doyle;Compr Rev Food Sci F,2010

4. Salt in cheese: physical, chemical and biological aspects;Guinee,2004

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