Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

Jelena Miocinovic,Zorana Miloradovic,Mira Radovanovic,Ivana Sredovic Ignjatovic,Ana Radulovic,Maciej Nastaj,Bartosz G. Solowiej,Igor Tomasevic

FOODS（2022）

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sodium reduction,white brined cheese,consumer acceptance,TPA,proteolysis

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