Physicochemical quality and fatty acid profile of traditional Colombia (costeño cheese) cheesse added with lactic and microbionic rennet. @limentech, Ciencia y Tecnología Alimentaria, [S. l.], v. 21, n. 1, p. 5–20, 2023. DOI: 10.24054/limentech.v21i1.2331. Disponível em: https://ojs.unipamplona.edu.co/index.php/alimen/article/view/2331. Acesso em: 16 oct. 2025.