The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile
| Image |  |
|---|---|
| Description | article |
| Author/s |
author: Mutamed M. Ayyash |
| Publication date | June 1, 2011 |
| Language | English |
| Country of origin | |
| Wikipedia link | |
| Copyright status | |
| Missing/wrong data? | Edit Wikidata item |