Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses
Titel:
Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses
Auteur:
Dugat-Bony, Eric Bonnarme, Pascal Fraud, Sébastien Catellote, Jessie Sarthou, Anne-Sophie Loux, Valentin Rué, Olivier Bel, Nadège Chuzeville, Sarah Helinck, Sandra