ШЕВЧЕНКО, О. Є. Improvement of consumer properties of melted cheese applying vegetable protein. Eastern-European Journal of Enterprise Technologies, [S. l.], v. 5, n. 6(59), p. 50–53, 2012. DOI: 10.15587/1729-4061.2012.4590. Disponível em: https://journals.uran.ua/eejet/article/view/4590. Acesso em: 24 nov. 2024.