[1]
A. J. AL-Mosway et al. 2017. REPLACEMENT OF SODOUM SALT WITH POTASSIUM SALT IN THE PROCESSED SPREAD CHEESE AND STUDY ITS EFFECT ON THE CHEMICAL , MICROBIAL AND SENSORY PROPERTIES. IRAQI JOURNAL OF AGRICULTURAL SCIENCES. 48, 6 A (Dec. 2017), 1485–1492. DOI:https://doi.org/10.36103/f6gwwz29.