Impact of salt subtitutes on the sensory characteristics of reduced sodium process cheese

Authors

A. Kommineni, South Dakota State University
J. Amacharla
L. E. Metzger

Divisions

Research

Document Type

Abstract

Publication Date

2010

Journal

Journal of Dairy Science

Volume

E-Suppl. 1

Issue

93

Pages

330

Language

en

Recommended Citation

Kommineni, A.; Amacharla, J.; and Metzger, L. E., "Impact of salt subtitutes on the sensory characteristics of reduced sodium process cheese" (2010). Dairy Science Publication Database. 1024.
https://openprairie.sdstate.edu/dairy_pubdb/1024