Please use this identifier to cite or link to this item:
https://olympias.lib.uoi.gr/jspui/handle/123456789/9051| Title: | Reduction of sodium content in feta cheese by partial substitution of NaCl by KCl |
| Institution and School/Department of submitter: | Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας |
| Keywords: | cheese with less sodium,feta cheese,cheese,cheddar cheese,dairy-products,low-fat,potassium,calcium,salt,hypertension,prevention,chloride,quality |
| URI: | https://olympias.lib.uoi.gr/jspui/handle/123456789/9051 |
| ISSN: | 0958-6946 |
| Link: | <Go to ISI>://000071523000012 http://ac.els-cdn.com/S0958694697000320/1-s2.0-S0958694697000320-main.pdf?_tid=64e0874b204e4e977894ad1bd08173bd&acdnat=1333038123_119cad5e581724dbf2b585d9921b315e |
| Publisher: | Elsevier |
| Appears in Collections: | Άρθρα σε επιστημονικά περιοδικά ( Ανοικτά). ΧΗΜ |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Katsiari-1997-Reduction of sodium.pdf | 995.39 kB | Adobe PDF | View/Open Request a copy |
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