Cite
HARVARD Citation
Khetra, Y. et al. (2019). Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes. International dairy journal. pp. 165-171. [Online].
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Khetra, Y. et al. (2019). Using taste-induced saltiness enhancement for reducing sodium in Cheddar cheese: Effect on physico-chemical and sensorial attributes. International dairy journal. pp. 165-171. [Online].