Please use this identifier to cite or link to this item: https://olympias.lib.uoi.gr/jspui/handle/123456789/8968
Title: Proteolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl
Institution and School/Department of submitter: Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας
Keywords: feta cheese,cheese,proteolysis,sodium,performance liquid-chromatography,free amino-acids,cheddar-cheese,protein breakdown,starter bacteria,soluble nitrogen,potassium,chloride,salt,hypertension
URI: https://olympias.lib.uoi.gr/jspui/handle/123456789/8968
ISSN: 0958-6946
Link: <Go to ISI>://000166415700006
http://ac.els-cdn.com/S0958694600000972/1-s2.0-S0958694600000972-main.pdf?_tid=0459986e3585a6c570e8baa0bcd10255&acdnat=1333038110_8b01526248f6ca6b0ac678c792be268e
Publisher: Elsevier
Appears in Collections:Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ

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