Influence of milk fat, starter cultures and stabilizers on the fresh cheese characteristics. Ciencia y Tecnología de Alimentos, [S. l.], v. 23, n. 2, p. 53–57, 2023. Disponível em: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/504.. Acesso em: 18 may. 2024.