FOGARASI, Melinda et al. EVALUATION OF BIOCHEMICAL AND MICROBIOLOGICAL CHANGES OCCURRING IN FRESH CHEESE WITH ESSENTIAL OILS DURING STORAGE TIME. Studia Universitatis Babeș-Bolyai Chemia, [S. l.], v. 64, n. 2, p. 527–537, 2019. DOI: 10.24193/subbchem.2019.2.45. Disponível em: https://studia.reviste.ubbcluj.ro/index.php/chemia/article/view/8034. Acesso em: 19 dec. 2024.