The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation
Author:
Affiliation:
1. Department of Food Science and Technology Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
2. Laser and Biophotonics in Biotechnologies Research Center Isfahan (Khorasgan) Branch Islamic Azad University Isfahan Iran
Publisher
Wiley
Subject
Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2050
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