[1]
Mercanti, D.J., Wolf, I.V., Meinardi, C.A., Candioti, M.C. and Zalazar, C.A. 2004. Influence of fat content and other variables on the Cremoso Argentino cheese meltability. Grasas y Aceites. 55, 3 (Sep. 2004), 296–302. DOI:https://doi.org/10.3989/gya.2004.v55.i3.192.