Open AccessTechniques for Making Cheese with Low Salt and Fat Content
Author(s) -
Daniela Pelivanoska
Publication year - 2022
Publication title -
international journal of research and review
Language(s) - English
Resource type - Journals
eISSN - 2454-2237
pISSN - 2349-9788
DOI - 10.52403/ijrr.20220761
Subject(s) - food science , organoleptic , flavor , salt (chemistry) , chemistry , fat substitute , business