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
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Öz F.
FOODS, vol.13, pp.1-17, 2024 (SCI-Expanded)
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Publication Type:
Article / Article
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Volume:
13
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Publication Date:
2024
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Doi Number:
10.3390/foods13091381
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Journal Name:
FOODS
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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
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Page Numbers:
pp.1-17
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Ataturk University Affiliated:
Yes