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Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses |
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| Authors: | Balasubramanian Ganesan Kelly BrownDavid A Irish Carl BrothersenDonald J McMahon |
| Affiliation: | Dairy Technology and Innovation Laboratory, Western Dairy Center, Department of Nutrition, Dietetics, and Food Sciences, Utah State University, Logan 84322 |
| Abstract: | |
| Keywords: | Cheddar cheese Mozzarella sodium reduction functionality flavor |
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