Marino, A. L. F., Borges, M. T. M. R., Brugnaro, C., Canniati-Brazzaca, S. G., Spoto, M. H. F. and Verruma-Bernardi, M. R. (2010) “Physical-chemical and sensorial characteristics of marketed buffalo mozzarella cheese”, Instituto Adolfo Lutz Journal - RIAL, 69(3), pp. 358–363. doi: 10.53393/rial.2010.v69.32637.