ArticleFood science & nutrition2021

The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium-free ultrafiltration Feta cheese at the end of the 60-day ripening period: Physicochemical, proteolysis-lipolysis indices, microbial, colorimetric, and sensory evaluation.

Razieh Zonoubi et al.PubMed ↗Full text ↗Publisher ↗

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