GUIZANI, N.; AI-MUGHEIRY, M.; AL-RUZEIKI, M. Microbiological, Physico-Chemical, and Biochemical Changes During the Ripening of a Camembert Cheese Made from Pasteurized Cow’s Milk. Journal of Agricultural and Marine Sciences [JAMS], [S. l.], v. 5, n. 1, p. 1–7, 2000. Disponível em: https://journals.squ.edu.om/index.php/jams/article/view/560. Acesso em: 27 apr. 2024.