机译:用氯化钾替代氯化钠对哈洛米奶酪的质地和微观结构的影响
School of Biomedical and Health Sciences, Faculty of Health, Engineering and Science, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia;
School of Applied Sciences, Food Science, RMIT University, PO Box 2476, Melbourne, Victoria 3001, Australia;
Department of Applied Physics, RMIT University, Melbourne, Victoria 3000, Australia;
Commonwealth Scientific and Industrial Research Organization (CSIRO) Food and Nutritional Sciences, Werribee, Victoria 3030, Australia;
School of Biomedical and Health Sciences, Faculty of Health, Engineering and Science, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia;
halloumi cheese; texture profile; environmental scanning electron microscope; microstructure;
机译:用氯化钾替代氯化钠对哈洛米芝士的物理化学,微生物学和感官特性的影响
机译:氯化钠还原或氯化钾部分取代对半硬和软质奶酪的微生物,生化和感官特性的影响
机译:氯化钠还原或氯化钾部分取代对半硬和软质奶酪的微生物,生化和感官特性的影响
机译:渗透控制的氯化钾表中健康人体志愿者中氯化钾的生物利用度
机译:氯化钠盐化和氯化钾替代对奶酪乳清排出的影响。
机译:氯化钠氯化钾溴化钠和溴化钾在适合于氯化钾的动脉高血压病例中的使用
机译:氯化钠还原或部分取代与氯化钾对半硬质和软奶酪的微生物,生化和感官特性