TABOADA, N.; MEDINA, R.; NÚÑEZ, M.; LÓPEZ ALZOGARAY, S. BIOCHEMICAL AND MICROBIOLOGICAL CHANGES THROUGHOUT THE RIPENING OF ARGENTINEAN FRESH GOAT’S MILK CHEESES MADE WITH NATIVE CULTURES. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 6, n. 5, p. 1174–1180, 2017. DOI: 10.15414/jmbfs.2017.6.5.1174-1180. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8596. Acesso em: 1 oct. 2026.