Proteolysis of prato type cheese produced using ultrafiltration . Scientia Agricola, [S. l.], v. 62, n. 3, p. 235–239, 2005. DOI: 10.1590/S0103-90162005000300006. Disponível em: https://www.revistas.usp.br/sa/article/view/22066.. Acesso em: 5 may. 2024.