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Makale Tam Makale Uluslararası 2024

Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance

Vladimir S. Kurćubić, Steva Lević, Vlada Pavlović, Ružica Mihailović, Aleksandra Nikolić, Mirjana Lukić, Jelena Jovanović, Bojana Danilović, Mira Milinković, Fatih Öz, Volker Heinz, Igor Tomasevic

Foods Cilt 13 · ss. 1–17 · 01.04.2024
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Kurćubić, V. S., Lević, S., Pavlović, V., Mihailović, R., Nikolić, A., Lukić, M., Jovanović, J., Danilović, B., Milinković, M., Öz, F., Heinz, V., & Tomasevic, I. (2024). Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance. Foods, 13, 1–17. https://doi.org/10.3390/foods13091381

BibTeX 
@article{kurcubic2024-270116,
  author = {Kurćubić, Vladimir S. and Lević, Steva and Pavlović, Vlada and Mihailović, Ružica and Nikolić, Aleksandra and Lukić, Mirjana and Jovanović, Jelena and Danilović, Bojana and Milinković, Mira and Öz, Fatih and Heinz, Volker and Tomasevic, Igor},
  title = {Manufacture of Low-Na White Soft Brined Cheese: Effect of NaCl Substitution with a Combination of Na-K Salts on Proximate Composition, Mineral Content, Microstructure, and Sensory Acceptance},
  journal = {Foods},
  year = {2024},
  volume = {13},
  pages = {1--17},
  issn = {2304-8158},
  doi = {10.3390/foods13091381},
  url = {https://akademik.atauni.edu.tr/yayinlar/270116-manufacture-of-low-na-white-soft-brined-cheese-effect-of-nacl-substitution-with}
}