KAMINARIES, S., A. SCORDOBEKI, E. ZOIDOU, y G. MOATSOU. «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, vol. 70, n.º 3, octubre de 2019, pp. 1669-78, doi:10.12681/jhvms.21791.