KUMAR, SANJEEV; KANAWJIA, S K. Effect of different level of mesophilic starter culture on sensory and bio-chemical characteristics of buffalo milk feta type cheese during ripening. The Indian Journal of Animal Sciences, Delhi, India, v. 83, n. 8, 2013. DOI: 10.56093/ijans.v83i8.32078. Disponível em: https://epubs.icar.org.in/index.php/IJAnS/article/view/32078. Acesso em: 3 oct. 2026.