Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl

@article{Katsiari1998ManufactureOK,
  title={Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl},
  author={Maria Katsiari and Leandros Panagis Voutsinas and Efstathios Alichanidis and Ioannis G. Roussis},
  journal={Food Chemistry},
  year={1998},
  volume={61},
  pages={63-70}
}

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