1.
Vargas-Uscategui R, Arenas-Clavijo A, Ramírez-Navas JS. The acidification process effect on the Cottage cheese color. AM [Internet]. 1Sep.2017 [cited 15Oct.2019];28(3):677-90. Available from: https://revistas.ucr.ac.cr/index.php/agromeso/article/view/22876