[1]
Ramos-Gabriel, S.U., Corredor, J.A.H.-., Alvarado, J.G.G.-. and Rivera, E. de J.R.-. 2019. Impact of fermented whey addition on resulting sensory characteristics and consumer preference of ripened cheeses. Emirates Journal of Food and Agriculture. 31, 6 (Jul. 2019), 449–458. DOI:https://doi.org/10.9755/ejfa.2019.v31.i6.1959.