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Possibilities and limits of reducing salt content of semi-hard cheese. Part 1


DMZ, Lebensmittelindustrie und Milchwirtschaft 111(40): 1276-1279
Possibilities and limits of reducing salt content of semi-hard cheese. Part 1
Part 1 of this paper is concerned with nutritional, medical and legal aspects of salt concn. in semi-hard cheese. Calculation of expected NaCl concn., manufacture of experimental cheeses (Edam and Tilsit) and salting technology are described.


Accession: 002461880



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