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

标题
The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese
作者
关键词
-
出版物
JOURNAL OF DAIRY SCIENCE
Volume 94, Issue 8, Pages 3761-3768
出版商
American Dairy Science Association
发表日期
2011-07-26
DOI
10.3168/jds.2010-4103

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