COBO-MONTERROZA, R.; ROSAS-QUIJANO, R.; GÁLVEZ-LÓPEZ, D.; ADRIANO-ANAYA, L.; VÁZQUEZ-OVANDO, A. Native lactic acid bacteria as a starter culture for the production of Mexican cream cheese. Agronomía Mesoamericana, [S. l.], v. 30, n. 3, p. 855–870, 2019. DOI: 10.15517/am.v30i3.34673. Disponível em: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/34673. Acesso em: 22 dec. 2024.