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RISEffect of partial NaCl substitution with KCl on the texture profile, microstructure, and sensory properties of low moisture mozzarella cheese
Publisher: Cambridge University Press
Year: 2013
The effect of NaCl substitution with KCl on proteinase activities of cell free extract and cell free supernatant at different pH levels and salt concentrations: Lactobacillus acidophilus and Lactobacillus casei
Publisher: American Dairy Science Association
Year: 2013