CHACÓN-VILLALOBOS, A.; PINEDA-CASTRO, M. L.; JIMÉNEZ-GOEBEL, C. Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat. Agronomía Mesoamericana, [S. l.], v. 27, n. 1, p. 19–36, 2015. DOI: 10.15517/am.v27i1.21875. Disponível em: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/21875. Acesso em: 19 apr. 2024.