SECKIN, A. Kemal; TOSUN, Halil. Chemical Composition, Microbiological Quality and Sensorial Properties of White Pickle Cheeses. Pakistan Journal of Nutrition, [S. l.], v. 3, n. 3, p. 171–173, 2004. DOI: 10.3923/pjn.2004.171.173. Disponível em: https://pjnonline.org/pjn/article/view/166. Acesso em: 1 jul. 2025.