EFFECT OF TOTAL AND PARTIAL SUBSTITUTION OF SODIUM-CHLORIDE ON THE QUALITY OF CHEDDAR CHEESE

被引：85

作者：

FITZGERALD, E

BUCKLEY, J

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1985年 / 68卷 / 12期

关键词：

D O I：

10.3168/jds.S0022-0302(85)81217-0

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：3127 / 3134

页数：8

共 11 条

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[4]

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[5]

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HARGETT, SM ;

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[7]

SHANK FR, 1970, SODIUM POTASSIUM FOO

[8]

TOBIAN L, 1979, AM J CLIN NUTR, V32, P2379

[9]

WYATT CJ, 1982, J FOOD SCI, V47, P672, DOI 10.1111/j.1365-2621.1982.tb10150.x

[10] COMPARISON OF SODIUM AND SODIUM-POTASSIUM SALT MIXTURES IN PROCESSED VEGETABLES [J].

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JOURNAL OF FOOD SCIENCE, 1981, 46 (01) :302-303

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