« The effect of NaCl substitution by KCl on telemea cheese properties » (2016) The Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology, 40(2), p. 20–30. Disponible sur: https://ojs.ugal.ro/index.php/food/article/view/1495 (Consulté le: 2 novembre 2026).