DIMITROV, D.; SIMOV, Z.; DIMITROV, Z.; OSPANOV, A. IMPROVING OF THE MICROBIOLOGICAL AND PROTEOLYTIC PROFILE OF KASHKAVAL CHEESE BY MODIFICATION IN HEAT TREATMENTS OF COW’S MILK AND CHEDDARED CURD. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. 6, p. 546–549, 2015. DOI: 10.15414/jmbfs.2015.4.6.546-549. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8232. Acesso em: 20 oct. 2026.