Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

出版年份 2011 全文链接

标题

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

作者

关键词

-

出版物

TRENDS IN FOOD SCIENCE & TECHNOLOGY

Volume 22, Issue 6, Pages 276-291

出版商

Elsevier BV

发表日期

2011-02-23

DOI

10.1016/j.tifs.2011.02.003

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Protocol

Reagent

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