DALZINI, E.; COSCIANI-CUNICO, E.; SFAMENI, C.; MONASTERO, P.; DAMINELLI, P.; LOSIO, M. N.; VARISCO, G. Microbiological and physico-chemical changes during manufacture of an Italian goat cheese made from raw milk. Italian Journal of Food Safety, [S. l.], v. 3, n. 4, 2014. DOI: 10.4081/ijfs.2014.4586. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2014.4586. Acesso em: 23 apr. 2024.