Lipolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl

Food Chemistry

Volumn 72, Issue 2, 2001, Pages 193-197

  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

[No Author keywords available]

Indexed keywords

FATTY ACID; POTASSIUM CHLORIDE; SODIUM; SODIUM CHLORIDE;

ACIDITY; ARTICLE; CHEESE; CHEMICAL REACTION; CONTROLLED STUDY; DAIRY INDUSTRY; FOOD PROCESSING; GAS CHROMATOGRAPHY; LIPID COMPOSITION; LIPOLYSIS; NONHUMAN; QUANTITATIVE ASSAY; REACTION ANALYSIS; SODIUM RESTRICTION;

ALEUTIAN MINK DISEASE PARVOVIRUS (STRAIN G);

EID: 0035183043     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00218-1     Document Type: Article

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