Formulation of low-sodium Nabulsi cheese by using potassium chloride
Date
2021-01-06
Authors
Zain Al Deen, Manar
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Study the characteristics of the cheese after the partial replacement of the sodium salt of the physical microbial growth , and the shelf life of the refrigerator temperature.
Description
Keywords
Nabulsi cheese,hypertension,salt