Marino ALF, Borges MTMR, Brugnaro C, Canniati-Brazzaca SG, Spoto MHF, Verruma-Bernardi MR. Physical-chemical and sensorial characteristics of marketed buffalo mozzarella cheese. Rev Inst Adolfo Lutz [Internet]. 2010 Mar. 1 [cited 2024 May 19];69(3):358-63. Available from: https://periodicos.saude.sp.gov.br/RIAL/article/view/32637