TRIPALDI C, RINALDI S, PALOCCI G, DI GIOVANNI S, CAMPAGNA M, DI RUSSO C, et al. CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF HOMOGENISED RICOTTA CHEESE PRODUCED FROM BUFFALO WHEY. Ital. J. Food Sci. [Internet]. 2020 May 11 [cited 2025 Oct. 25];32(2). Available from: https://itjfs.com/index.php/ijfs/article/view/1654