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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

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. Shah

作者Mutamed M. Ayyash; Nagendra P. Shah
卷第75卷
期第6期
印刷ISSN0022-1147
电子ISSN1750-3841
文件大小189.72KB
发表时间2010
DOI10.1111/j.1750-3841.2010.01691.x

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