Bae, I., Park, J., Choi, H., & Jung, H. (2017). 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.
Stile di citazione ChicagoBae, Inhyu, Jong-Hyun Park, Hee-Young Choi, e Hoo-Kil Jung. "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.
Citazione MLABae, Inhyu, Jong-Hyun Park, Hee-Young Choi, e Hoo-Kil Jung. "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.