Article Versions Notes

Miocinovic J, Miloradovic Z, Radovanovic M, Sredovic Ignjatovic I, Radulovic A, Nastaj M, Sołowiej BG, Tomasevic I. Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. Foods. 2022; 11(3):374. https://doi.org/10.3390/foods11030374

Miocinovic, Jelena, Zorana Miloradovic, Mira Radovanovic, Ivana Sredovic Ignjatovic, Ana Radulovic, Maciej Nastaj, Bartosz G. Sołowiej, and Igor Tomasevic. 2022. "Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese" Foods 11, no. 3: 374. https://doi.org/10.3390/foods11030374

Miocinovic, J., Miloradovic, Z., Radovanovic, M., Sredovic Ignjatovic, I., Radulovic, A., Nastaj, M., Sołowiej, B. G., & Tomasevic, I. (2022). Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese. Foods, 11(3), 374. https://doi.org/10.3390/foods11030374