EL-MAGEED, M. A. A. Volatile compounds of Domiati cheese made from buffaloe’s milk with different fat content. Grasas y Aceites, [S. l.], v. 48, n. 6, p. 391–396, 1997. DOI: 10.3989/gya.1997.v48.i6.810. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/810. Acesso em: 2 may. 2024.