Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese
Ayyash, Mutamed M., Sherkat, Frank, Shah, Nagendra P.Volume:
80
Language:
english
Journal:
Journal of Dairy Research
DOI:
10.1017/s002202991200043x
Date:
February, 2013
File:
PDF, 182 KB
english, 2013