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Author: Hee-Young Choi
1 Articles are founded.
Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review
Korean J Food Sci Anim Resour 2017;37(6):793-798.
https://doi.org/10.5851/kosfa.2017.37.6.793
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https://doi.org/10.5851/kosfa.2017.37.6.793