Media type: E-Article Title: Effect of different types and concentrations of salts added toRequesoncheese on texture, sensory, and physiochemical characteristics Contributor: Ramírez‐Rivas, Ivette Karina; Gutiérrez‐Méndez, Néstor; Rentería‐Monterrubio, Ana Luisa; Sánchez‐Vega, Rogelio; Tirado‐Gallegos, Juan Manuel; Santellano‐Estrada, Eduardo; Chávez‐Martínez, América Published: Hindawi Limited, 2022 Published in: Journal of Food Processing and Preservation, 46 (2022) 4 Language: English DOI: 10.1111/jfpp.16336 ISSN: 1745-4549; 0145-8892 Origination: Footnote: