Possible microbiological contaminations and ocurrence of oxidation that affect the quality of cheeses. Research, Society and Development, [S. l.], v. 11, n. 10, p. e406111032910, 2022. DOI: 10.33448/rsd-v11i10.32910. Disponível em: https://www.rsdjournal.org/rsd/article/view/32910. Acesso em: 6 dec. 2025.