SEMKO, T. .; PALAMARCHUK, V.; SUKHENKO, V. Use of ultra-high-temperature processing of raw milk to improve cheese quality. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 840–845, 2019. DOI: 10.5219/1186. Disponível em: https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1186. Acesso em: 18 jan. 2022.