The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

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

Ayyash, Mutamed M, Sherkat, F, Francis, P, Williams, R. P. W and Shah, Nagendra P (2011) The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese. Journal of Dairy Science, 94 (1). pp. 37-42. ISSN 1525-3198

Dimensions Badge

Altmetric Badge

Item type Article
URI https://vuir.vu.edu.au/id/eprint/7401
DOI https://doi.org/10.3168/jds.2010-3407
Official URL https://www.sciencedirect.com/science/article/pii/...
Subjects Historical > Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
Current > FOR Classification > 0908 Food Sciences
Historical > SEO Classification > 8602 Dairy Products
Keywords ResPubID19744. halloumi cheese, texture profile, environmental scanning electron microscope, microstructure food texture
Citations in Scopus 33 - View on Scopus
Download/View statistics View download statistics for this item

Search Google Scholar

Repository staff login