STANKOV, Stanko et al.
 Changes in physicochemical, microbiological and fatty acid composition during the ripening period of artisan sheep cheese from Bulgaria.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 6, n. 1, p. 38-46, mar. 2023.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/218" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/218</a>&gt;. Date accessed: 15 july 2025.
doi: <a href="https://doi.org/10.30721/fsab2023.v6.i1.218">https://doi.org/10.30721/fsab2023.v6.i1.218</a>.