Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
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DOI: 10.3390/foods11030374
Abstract: Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of… read more here.
Keywords: white brined; partial total; serbian white; replacement ... See more keywords