Effect of sodium chloride and milk preacidification on serum phase and chemical composition of soft white pickled cheese
By: Awad, Samih; Nawar, Muhsin; Ali, Amal Hasan. Alexandria Journal of Food Science and Technology. Vol. 3, no. 2 (2006), pp.21-30, 10 p.
Subjects: Chlorides; Cheese; al-Salt