DI PAOLO, M.; DE STEFANO, M.; POLIZZI, G.; VUOSO, V.; SANTORO, A. M. L.; ANASTASIO, A.; MARRONE, R. Effect of a new sustainable cooling system used during firming and brining on the microbiological, chemical, and sensory characteristics of buffalo mozzarella cheese. Italian Journal of Food Safety, [S. l.], v. 12, n. 3, 2023. DOI: 10.4081/ijfs.2023.11290. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/11290. Acesso em: 14 jul. 2024.