REA, S.; MARINO, L.; STOCCHI, R.; BRANCIARI, R.; LOSCHI, A. R.; MIRAGLIA, D.; RANUCCI, D. Differences in chemical, physical and microbiological characteristics of Italian burrata cheeses made in artisanal and industrial plants of Apulia Region. Italian Journal of Food Safety, [S. l.], v. 5, n. 3, 2016. DOI: 10.4081/ijfs.2016.5879. Disponível em: https://www.pagepressjournals.org/ijfs/article/view/5879. Acesso em: 29 apr. 2024.