Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl

International Dairy Journal

Volumn 10, Issue 5-6, 2000, Pages 369-373

  Katsiari, M C ^a   Voutsinas, L P ^a   Alichanidis, E ^b   Roussis, I G ^c  

^a INSTITUTE OF TECHNOLOGY OF AGRICULTURAL PRODUCTS   (Greece)

^b ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

^c UNIVERSITY OF IOANNINA   (Greece)

Author keywords

Cheese; Feta cheese; Lipolysis; Sodium

Indexed keywords

AGING; CURD; FETA CHEESE; FOOD PROCESSING; LIPOLYSIS; MIXTURE; SALT; SODIUM;

EID: 0033815008     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(00)00067-4     Document Type: Article

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