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Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese

Ayyash, Mutamed M and Sherkat, Frank and Shah, Nagendra P (2013) Effect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low-moisture mozzarella cheese. Journal of Dairy Research (1). pp. 7-13. ISSN 0022-0299

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Item Type: Article
Uncontrolled Keywords: ResPubID25490, salt substitution, environmental scanning electron microscope, low-moisture mozzarella cheese, texture profile
Subjects: Faculty/School/Research Centre/Department > School of Biomedical and Health Sciences
FOR Classification > 0908 Food Sciences
Depositing User: Yimin Zeng
Date Deposited: 12 Mar 2014 20:28
Last Modified: 26 Jan 2015 21:45
URI: http://vuir.vu.edu.au/id/eprint/23447
DOI: 10.1017/S002202991200043X
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