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Title of the item:

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

Title :
The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese.
Authors :
Ayyash, M. M. (AUTHOR)
Sherkat, F. (AUTHOR)
Francis, P. (AUTHOR)
Williams, R. P. W. (AUTHOR)
Shah, N. P. (AUTHOR)
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Source :
Journal of Dairy Science. Jan2011, Vol. 94 Issue 1, p37-42. 6p.
Academic Journal

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