Open AccessThe Quality and Composition of Iranian Low-Salt UF-White Cheese
Author(s) -
Alireza Shahab Lavasani
Publication year - 2022
Publication title -
journal of food quality
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.568
H-Index - 43
eISSN - 1745-4557
pISSN - 0146-9428
DOI - 10.1155/2022/3428838
Subject(s) - chemistry , food science , dry matter , aroma , ripening , salting , sodium , moisture , taste , composition (language) , flavor , nitrogen , salt (chemistry) , zoology , organic chemistry , linguistics , philosophy , biology
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