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Journal: Foods, 2022
Volume: 11
Number: 374

Article: Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese
Authors: by Jelena Miocinovic, Zorana Miloradovic, Mira Radovanovic, Ivana Sredovic Ignjatovic, Ana Radulovic, Maciej Nastaj, Bartosz G. Sołowiej and Igor Tomasevic
Link: https://www.mdpi.com/2304-8158/11/3/374

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