![The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese]()
The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheeseKamleh, Rabih; Olabi, Ammar; Toufeili, Imad; Daroub, Hamza; Younis, Tarek; Ajib, Rola · Journal of the Science of Food and Agriculture · 2015