Partial substitution of NaCl by KCl and addition of flavor enhancers on probiotic Prato cheese: A study covering manufacturing, ripening and storage time

Published 2018 View Full Article

Authors

Keywords

Journal

FOOD CHEMISTRY

Volume 248, Issue -, Pages 192-200

Publisher

Elsevier BV

Online

2017-12-18

DOI

10.1016/j.foodchem.2017.12.064

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FOOD CHEMISTRY

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