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Katsiari, M.C., Voutsinas, L.P., Alichanidis, E. and Roussis, I.G. (1998) Manufacture of Kefalograviera Cheese with Less Sodium by Partial Replacement of NaCl with KCl. Food Chemistry, 61, 63-70.
http://dx.doi.org/10.1016/S0308-8146(97)00113-1

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