SBAMPATO, Cristiane Gattini; ABREU, Luiz Ronaldo de; FURTADO, Mucio Mansur. Gorgonzola type cheese manufactured with milk pasteurized by the HTST and steam ejector systems: physic-chemical and sensory parametrs. Pesquisa Agropecuaria Brasileira, [S. l.], v. 35, n. 1, p. 191–200, 2000. DOI: 10.1590/S1678-3921.pab2000.v35.5689. Disponível em: https://apct.sede.embrapa.br/pab/article/view/5689. Acesso em: 26 aug. 2026.