Publication | Open Access

Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses

Health SciencesFood AnalysisFood StructureSodium Chloride ReductionFood MicrobiologyFood EngineeringMicrobiologyFood QualityPotassium ChlorideFood TechnologyFood SafetyPartial Substitution