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Naslov 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 (Article)
Autori Kurcubic Vladimir S  Levic Steva M  Pavlovic Vlada Mihailovic Ruzica Nikolic Aleksandra Lukic Mirjana S Jovanovic Jelena Danilovic Bojana R  Milinkovic Mira  Oz Fatih Heinz Volker Tomasevic Igor B  
Info FOODS, (2024), vol. 13 br. 9, str. -
Projekat MINISTRY OF SCIENCE, TECHNOLOGICAL DEVELOPMENT AND INNOVATION OF THE REPUBLIC OF SERBIA
Ispravka Web of Science   Članak   Elečas   Rang časopisa  
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