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Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production
Mutamed M. Ayyash, Nagendra P. ShahVolume:
75
Year:
2010
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2010.01691.x
File:
PDF, 190 KB
english, 2010