[1]
Montes de Oca-Flores, E., Cruz-Flores, .M.A. y Espinoza-Ortega, A. 2021. Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation. Agro Productividad. 14, 4 (may 2021). DOI:https://doi.org/10.32854/agrop.v14i4.1907.