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Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
| Title: | Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese | Authors: | Miočinović, Jelena   ; Miloradović, Zorana ; Radovanović, Mira ; Sredović Ignjatović, Ivana ; Radulović, Ana ; Nastaj, Maciej; Sołowiej, Bartosz G.; Tomašević, Igor |
Issue Date: | 2022 | Publication: | Foods | ISSN: | 2304-8158 Foods Search Idenfier |
Publisher: | MDPI | Type: | Article | Collation: | vol. 11 br. 3 str. 374-374 | DOI: | 10.3390/foods11030374 | WoS-ID: | 000755701500001 | Scopus-ID: | 2-s2.0-85123523329 | PMID: | 35159522 | PMCID: | PMC8833987 | URI: | http://aspace.agrif.bg.ac.rs/handle/123456789/6008 https://enauka.gov.rs/handle/123456789/401141 https://aspace.agrif.bg.ac.rs/handle/123456789/6008 |
Project: | Ministarstvo prosvete, nauke i tehnološkog razvoja Republike Srbije, Ugovor br. 200116 (Univerzitet u Beogradu, Poljoprivredni fakultet) (RS-200116) | M-category: | 21M21 |
