1.
Chacón-Villalobos A, Pineda-Castro ML, Jiménez-Goebel C. Physicochemical and sensory characteristics of goat and cow milk ice cream made with vegetable fat. Agron. Mesoam. [Internet]. 2015Dec.9 [cited 2024Oct.11];27(1):19-36. Available from: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/21875