Citations: Salt in Cheese: A Review

C. Lorrungruang, K. Sinma, P. Pantagrud, S. Wannasirisuk, K. Mahabandha, K. Khucharoenphaisan 2014. Red Cheese Production from Soymilk by Monascus purpureus and Lactobacillus casei J. Applied Sci., 14: 2819-2824.
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Reducing atmosphere packaging as a novel alternative technique for extending shelf life of fresh cheese

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Study of the cheese salting process by dielectric properties at microwave frequencies

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Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

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Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach

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Health condition of juvenile Chelonia mydas related to fibropapillomatosis in southeast Brazil

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Influence of Brine Concentration and Ripening Temperature on Quality of Sharri Cheese

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Monitoring of Groundwater Salinity for Water Resources Management in Irrigated Areas of Al-Jouf Region, Saudi Arabia

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Cardiovascular Risks and Impaired Lipid Metabolism in Asymptomatic Petroleum Depot Workers in Calabar Metropolis, Nigeria

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Estimating Methane Gas Generation Rate from Sanandaj City Landfill Using LANDGEM Software

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Efficacy Evaluation of some Herbicides for Weed Management and Yield Attributes in Broad Bean (Vicia faba)

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Effect of Different Growing Media on the Growth and Development of Zinnia (Zinnia elegans) under the Agro-Climatic Condition of Jiroft

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