VLASENKO, I.; SEMKO, T.; PALAMARCHUK, V. The influence of the composition of bacterial starter cultures on the maturation process and the quality of hard rennet cheese. Technology audit and production reserves, [S. l.], v. 1, n. 3(51), p. 48–52, 2019. DOI: 10.15587/2312-8372.2020.192599. Disponível em: https://journals.uran.ua/tarp/article/view/192599. Acesso em: 23 nov. 2024.