A. J. AL-MOSWAY; A. A. AL- KZAZ; R. ASSAM. 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, [S. l.], v. 48, n. 6 A, p. 1485–1492, 2017. DOI: 10.36103/f6gwwz29. Disponível em: https://www.jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2254. Acesso em: 15 aug. 2025.