[1]
A. J. AL-Mosway, A. A. AL- Kzaz, and 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 J. Agric. Sci., vol. 48, no. 6 A, pp. 1485–1492, Dec. 2017, doi: 10.36103/f6gwwz29.