KAMINARIES, S., A. SCORDOBEKI, E. ZOIDOU, и 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 70, no. 3 (октябрь 30, 2019): 1669–1678. просмотрено июль 17, 2024. https://ejournals.epublishing.ekt.gr/index.php/jhvms/article/view/21791.