Reducing salt in cheese and dairy spreads-Reference-Cited by-同舟云学术

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Reducing salt in cheese and dairy spreads

Published:2007 Issue: Volume: Page:316-357
ISSN:
Container-title:Reducing Salt in Foods
language:
Short-container-title:

Author:

Guinee T.P.,O’Kennedy B.T.

Publisher

Elsevier

Link

http://woodhead.metapress.com/index/K3T85G441V5083L4.pdf

Reference170 articles.

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

2. Effect of sodium chloride, a mixture of sodium chloride and potassium chloride on the curd characteristics;Abou-El- Nour;Egypt. J. Dairy Sci.,1998

3. Dietary salt;Anon;Food Technol,1980

4. Low-sodium cheese potential–Is it worth more than a grain of salt?;Anon;Dairy Record,1983

5. KCl spells quality in low-salt cheese;Anon;Dairy Foods,1993

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of a dairy-based model system for mathematical mapping of diffusion of salt within rennet induced micellar casein concentrate matrices;Journal of Food Engineering;2023-03

2. Exploring Alternative Salting Methods to Reduce Sodium Content in Blue-Veined Cheeses;SSRN Electronic Journal;2022

3. The Role of Salt on Food and Human Health;Salt in the Earth;2020-03-25

4. Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety;Comprehensive Reviews in Food Science and Food Safety;2020-01-20

5. The impact of sodium chloride reduction on Grana-type cheese production and quality;Journal of Dairy Research;2019-11

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