The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese
- DOI
- 10.1007/s13594-014-0169-2
- Published
- 2014-05-14
- Container
- Dairy Science & Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s13594-014-0169-2,
title = {The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese},
author = {Ainelén S. Arboatti and María L. Olivares and Nora G. Sabbag and Silvia C. Costa and Susana E. Zorrilla and Guillermo A. Sihufe},
year = {2014},
journal = {Dairy Science \& Technology},
doi = {10.1007/s13594-014-0169-2},
url = {https://doi.org/10.1007/s13594-014-0169-2}
}RIS
TY - JOUR TI - The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese AU - Ainelén S. Arboatti AU - María L. Olivares AU - Nora G. Sabbag AU - Silvia C. Costa AU - Susana E. Zorrilla AU - Guillermo A. Sihufe PY - 2014 JO - Dairy Science & Technology DO - 10.1007/s13594-014-0169-2 UR - https://doi.org/10.1007/s13594-014-0169-2 ER -
APA
Arboatti, A. S., Olivares, M. L., Sabbag, N. G., Costa, S. C., Zorrilla, S. E., & Sihufe, G. A. (2014). The influence of sodium chloride reduction on physicochemical, biochemical, rheological and sensory characteristics of Mozzarella cheese. Dairy Science & Technology. https://doi.org/10.1007/s13594-014-0169-2
Source records
- crossref · retrieved 2026-11-05T21:02:22.282Z