Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance

Kurćubić V. S., Lević S., Pavlović V., Mihailović R., Nikolić A., Lukić M., ...Daha Fazla

FOODS, cilt.13, ss.1-17, 2024 (SCI-Expanded, Scopus)

• Yayın Türü: Makale / Tam Makale
• Cilt numarası: 13
• Basım Tarihi: 2024
• Doi Numarası: 10.3390/foods13091381
• Dergi Adı: FOODS
• Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Agricultural & Environmental Science Database, CAB Abstracts, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals
• Sayfa Sayıları: ss.1-17
• Atatürk Üniversitesi Adresli: Evet