The effect of NaCl substitution by KCl on telemea cheese properties
The effect of partial or total substitution of sodium chloride by potassium chloride on the chemical composition, texture profile and sensory properties of Telemea cheese during 28 days of ripening at 4°C was evaluated in the current study. Telemea cheese was ripened in 4 different brine solutions (...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Galati University Press
2016-12-01
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| Series: | Annals of the University Dunarea de Jos of Galati. Fascicle VI: Food Technology |
| Subjects: | |
| Online Access: | http://www.ann.ugal.ro/tpa/Anale%202016/vol%202/2%20Angheloiu%20et%20al.pdf |