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
Atıf İçin Kopyala
Öz F.
FOODS, cilt.13, ss.1-17, 2024 (SCI-Expanded)
-
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