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The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese
R. Kamleh, A. Olabi, I. Toufeili, N.E.O. Najm, T. Younis, R. AjibVolume:
95
Year:
2012
Language:
english
DOI:
10.3168/jds.2011-4878
File:
PDF, 163 KB
english, 2012