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bibliographicCitation Ayyash MM, Shah NP. Effect of partial substitution of NaCl with KCl on proteolysis of halloumi cheese. J Food Sci. 2011 Jan;76(1):C31–7. doi: 10.1111/j.1750-3841.2010.01901.x. PMID: 21535650.
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title Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese
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