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The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture

Sheibani, Ali, Ayyash, MM, Shah, Nagendra P and Mishra, Vijay Kumar (2015) The effects of salt reduction on characteristics of hard type cheese made using high proteolytic starter culture. International Food Research Journal, 22 (6). 2452 - 2459. ISSN 1985-4668

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Item Type: Article
Uncontrolled Keywords: dairy product; microstructure; salt consumption; dietary sodium intake; chemical composition
Subjects: FOR Classification > 0908 Food Sciences
Faculty/School/Research Centre/Department > College of Health and Biomedicine
Depositing User: Symplectic Elements
Date Deposited: 24 Oct 2016 05:19
Last Modified: 09 Apr 2019 05:19
URI: http://vuir.vu.edu.au/id/eprint/31877
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Citations in Scopus: 5 - View on Scopus

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