Studies on the Emulsifying Salts Used in Processed Cheese
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چکیده
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Title: Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Sensory and Textural Properties of Pasteurized Process Cheese
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1936
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(36)93089-8