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

Download
Full text for this resource is not available from the Research Repository.
Export

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

Dimensions Badge

Altmetric Badge

View Altmetric information about this item.

Item type Article
URI https://vuir.vu.edu.au/id/eprint/40150
DOI 10.3168/jds.2010-3976
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > FOR Classification > 0908 Food Sciences
Current > Division/Research > College of Health and Biomedicine
Keywords Naci; KCI; Nabulsi cheese; chemical composition; proteolysis; total viable count; texture profile; water-soluble nitrogen; salt
Citations in Scopus 46 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login

CORE (COnnecting REpositories)