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Effect of Partial Substitution of NaCl with KCl on Halloumi Cheese during Storage: Chemical Composition, Lactic Bacterial Count, and Organic Acids Production

Mutamed M. Ayyash and Nagendra P. Shah
Journal of Food Science 75 (6) C525 (2010)
DOI: 10.1111/j.1750-3841.2010.01691.x
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Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese

Mutamed M. Ayyash and Nagendra P. Shah
Journal of Food Science 76 (1) C31 (2011)
DOI: 10.1111/j.1750-3841.2010.01901.x
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Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Dayana Abou Jaoude, Ammar Olabi, Nour El Ouyoun Najm, et al.
Dairy Science & Technology 90 (6) 699 (2010)
DOI: 10.1051/dst/2010026
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