OBOZNAYA, M.; PRASOL, D. The study of the physicochemical properties of soft cheese made with untraditional ingredients. Technology audit and production reserves, [S. l.], v. 5, n. 2(19), p. 14–17, 2014. DOI: 10.15587/2312-8372.2014.28100. Disponível em: https://journals.uran.ua/tarp/article/view/28100. Acesso em: 28 feb. 2024.