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

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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
URI https://vuir.vu.edu.au/id/eprint/40150
DOI https://doi.org/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 38 - View on Scopus
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