de Cangas-Morán R, Llavona-Fernández A, Lopez-Sela de Ardás P, Aguirre S, Hernández-Monzón A. Development of fresh cheese with probiotic cultures and vegetable ingredients. TQ [Internet]. 15Jan.2019 [cited 19Apr.2024];39(1):57-2. Available from: https://tecnologiaquimica.uo.edu.cu/index.php/tq/article/view/4775