The effect of different levels of NaCl and KCl on the mechanical and rheological properties of Iranian white cheese

Document Type : Research Paper

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موسسه استاندارد و تحقیقات صنعتی ایران، 1371، پنیر رسیده در آب نمک - ویژگیها و روشهای آزمون، شماره استاندارد: 1-2344، کرج، ایران.
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