1 Result(s)

Article

Substitution of sodium chloride by potassium chloride in São João cheese of Pico Island

The effect of partial to total substitution of NaCl with KCl on the physicochemical, microbiological, textural, and sensory properties of São João cheese, a soft cheese produced in Pico Island, Portugal, was s...

Catarina Soares, Ana Luísa Fernando, Nuno Alvarenga… in Dairy Science & Technology (2016)