Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance

Kurćubić, Vladimir S.; Lević, Steva; Pavlović, Vlada; Mihailović, Ružica; Nikolić, Aleksandra; Lukić, Mirjana; Jovanović, Jelena; Danilović, Bojana; Milinković, Mira; Oz, Fatih; Heinz, Volker; Tomasevic, Igor

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eNauka > Results > Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance

Title:	Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance
Authors:	Kurćubić, Vladimir S. ; Lević, Steva ; Pavlović, Vlada; Mihailović, Ružica; Nikolić, Aleksandra ; Lukić, Mirjana; Jovanović, Jelena ; Danilović, Bojana ; Milinković, Mira ; Oz, Fatih; Heinz, Volker; Tomasevic, Igor ;
Issue Date:	2024
Publication:	Foods
ISSN:	2304-8158 Foods Search Idenfier
Type:	Article
Collation:	vol. 13 br. 9 str. 1381-1381
DOI:	10.3390/foods13091381
WoS-ID:	001220497600001
URI:	https://enauka.gov.rs/handle/123456789/917755
Metadata source:	(Preuzeto iz CrossRef-a) Milinković, Mira
M-category:	21M21

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