Index of artpub/2022/pmc_9113740/

Juan Godoy, Bibiana
The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses
2022
https://ddd.uab.cat/record/266214