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Cited article:

Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones

M. Loudiyi and A. Aït-Kaddour
Critical Reviews in Food Science and Nutrition 59 (15) 2442 (2019)

Equivalence salting and temporal dominance of sensations analysis for different sodium chloride substitutes in cream cheese

Thais L T da Silva, Vanessa R de Souza, Ana C M Pinheiro, Cleiton A Nunes and Tassyana V M Freire
International Journal of Dairy Technology 67 (1) 31 (2014)

Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers

J. Grummer, M. Karalus, K. Zhang, Z. Vickers and T.C. Schoenfuss
Journal of Dairy Science 95 (6) 2830 (2012)

Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties

Adriano G. Cruz, José A.F. Faria, Marise A.R. Pollonio, et al.
Trends in Food Science & Technology 22 (6) 276 (2011)