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Article: Effect of partial NaCl substitution with KCl on the texture profile, microstructure and sensory properties of low-moisture mozzarella cheese.

TitleEffect of partial NaCl substitution with KCl on the texture profile, microstructure and sensory properties of low-moisture mozzarella cheese.
Authors
Issue Date2013
PublisherCambridge University Press. The Journal's web site is located at http://journals.cambridge.org/action/displayJournal?jid=DAR
Citation
Journal of Dairy Research., 2013, v. 80 n. 1, p. 7-13 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/204846

 

DC FieldValueLanguage
dc.contributor.authorAyyash, M.M.en_US
dc.contributor.authorSherkat, Fen_US
dc.contributor.authorShah, Nen_US
dc.date.accessioned2014-09-20T00:44:16Z-
dc.date.available2014-09-20T00:44:16Z-
dc.date.issued2013en_US
dc.identifier.citationJournal of Dairy Research., 2013, v. 80 n. 1, p. 7-13en_US
dc.identifier.urihttp://hdl.handle.net/10722/204846-
dc.languageengen_US
dc.publisherCambridge University Press. The Journal's web site is located at http://journals.cambridge.org/action/displayJournal?jid=DAR-
dc.relation.ispartofJournal of Dairy Research.en_US
dc.rightsJournal of Dairy Research. Copyright © Cambridge University Press-
dc.rightsCreative Commons: Attribution 3.0 Hong Kong License-
dc.titleEffect of partial NaCl substitution with KCl on the texture profile, microstructure and sensory properties of low-moisture mozzarella cheese.en_US
dc.typeArticleen_US
dc.identifier.emailShah, N: npshah@hku.hken_US
dc.identifier.authorityShah, N=rp01571en_US
dc.description.naturepublished_or_final_version-
dc.identifier.hkuros240685en_US
dc.identifier.volume80en_US
dc.identifier.issue1en_US
dc.identifier.spage7en_US
dc.identifier.epage13en_US

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