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

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Sheibani, Ali, Ayyash, Mutamed M, 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

Item type Article
URI https://vuir.vu.edu.au/id/eprint/31877
Official URL http://www.ifrj.upm.edu.my/22%20(06)%202015/(39).p...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords dairy product; microstructure; salt consumption; dietary sodium intake; chemical composition
Citations in Scopus 7 - View on Scopus
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