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Author/Creator Catellote, Jessie

1. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses. (November 2019)

Authors:
Dugat-Bony, Eric; Bonnarme, Pascal; Fraud, Sébastien; Catellote, Jessie; Sarthou, Anne-Sophie; Loux, Valentin; Rué, Olivier; Bel, Nadège; Chuzeville, Sarah; Helinck, Sandra
Journal:
Food research international
Issue:
Volume 125(2019)
Page Start:
Record Type:
Journal Article
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