The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese

Published 2011 View Full Article

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Title
The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese
Authors
Keywords
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Journal
JOURNAL OF DAIRY SCIENCE
Volume 94, Issue 8, Pages 3761-3768
Publisher
American Dairy Science Association
Online
2011-07-26
DOI
10.3168/jds.2010-4103

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