KAMINARIES, S.; SCORDOBEKI, A.; ZOIDOU, E.; MOATSOU, G. Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum. Journal of the Hellenic Veterinary Medical Society, [S. l.], v. 70, n. 3, p. 1669–1678, 2019. DOI: 10.12681/jhvms.21791. Disponível em: https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/21791. Acesso em: 19 dec. 2024.