PEROTTI, M. C.; BERNAL, S.; WOLF, V.; ZALAZAR, C. A. Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters. Grasas y Aceites, [S. l.], v. 59, n. 2, p. 152–159, 2008. DOI: 10.3989/gya.2008.v59.i2.504. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/504. Acesso em: 25 apr. 2024.