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The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile

Ayyash, Mutamed M and Shah, Nagendra P (2011) The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile. Journal of Dairy Science, 94 (6). pp. 2741-2751. ISSN 0022-0302

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Item Type: Article
Uncontrolled Keywords: Naci; KCI; Nabulsi cheese; chemical composition; proteolysis; total viable count; texture profile; water-soluble nitrogen; salt
Subjects: Current > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
SWORD Depositor: Symplectic Elements
Depositing User: Symplectic Elements
Date Deposited: 12 Mar 2020 00:46
Last Modified: 12 Mar 2020 00:46
URI: http://vuir.vu.edu.au/id/eprint/40150
DOI: https://doi.org/10.3168/jds.2010-3976
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Citations in Scopus: 36 - View on Scopus

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