SANJUÁN, E.; MILLÁN, R.; GÓMEZ, R.; FERNÁNDEZ-SALGUERO, J. Comparative study of the esterified fatty acids composition of Los Pedroches cheese manufactured with either animal or vegetable rennet. Grasas y Aceites, [S. l.], v. 46, n. 4-5, p. 304–307, 1995. DOI: 10.3989/gya.1995.v46.i4-5.943. Disponível em: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/943. Acesso em: 28 mar. 2024.