HADDADIN, Jamal S.Y. Kinetic Studies and Sensorial Analysis of Lactic Acid Bacteria Isolated from White Cheese Made from Sheep Raw Milk. Pakistan Journal of Nutrition, [S. l.], v. 4, n. 2, p. 78–84, 2005. DOI: 10.3923/pjn.2005.78.84. Disponível em: https://pjnonline.org/pjn/article/view/220. Acesso em: 1 jul. 2025.