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Cited article:

Elaboração de um queijo análogo ao pecorino romano produzido com leite de cabra e coalhada congelados

Roberto Abdallah Curi and Ismael Antonio Bonassi
Ciência e Agrotecnologia 31 (1) 171 (2007)
https://doi.org/10.1590/S1413-70542007000100025