[1]
“Physicochemical rheological and sensory changes during ripening of montasio cheese”, RCTA, vol. 21, no. 3, pp. 13–16, Jan. 2024, Accessed: Aug. 10, 2025. [Online]. Available: https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/578