Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/8402| Title: | Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | cheddar cheese,dairy-products,feta cheese,low-fat,potassium,calcium,salt,hypertension,prevention,chloride |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/8402 |
| ISSN: | 0308-8146 |
| Link: | <Go to ISI>://000072885300011 http://ac.els-cdn.com/S0308814697001131/1-s2.0-S0308814697001131-main.pdf?_tid=4a1aad29ed092ec313e61c43e7117197&acdnat=1333038150_bb72c9bbaf1f2c6ee71e109eb3565a22 |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Katsiari-1998-Manufacture of Kefal.pdf | 112.34 kB | Adobe PDF | View/Open Request a copy |
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