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

Öz F.

FOODS, vol.13, pp.1-17, 2024 (SCI-Expanded)

  • Publication Type: Article / Article
  • Volume: 13
  • Publication Date: 2024
  • Doi Number: 10.3390/foods13091381
  • Journal Name: FOODS
  • Journal Indexes: 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
  • Page Numbers: pp.1-17
  • Ataturk University Affiliated: Yes