Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses
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Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses
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scientific article published on 23 August 2019
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Effect of sodium chloride redu ...... of semi-hard and soft cheeses
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type
label
Effect of sodium chloride redu ...... of semi-hard and soft cheeses
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prefLabel
Effect of sodium chloride redu ...... of semi-hard and soft cheeses
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P2093
P1476
Effect of sodium chloride redu ...... of semi-hard and soft cheeses
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P2093
Anne-Sophie Sarthou
Jessie Catellote
Nadège Bel
Olivier Rué
Pascal Bonnarme
Sandra Helinck
Sarah Chuzeville
Sébastien Fraud
Valentin Loux
P304
P356
10.1016/J.FOODRES.2019.108643
P577
2019-08-23T00:00:00Z