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 | 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 |
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