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Mureşan CC, Marc RA, Anamaria Semeniuc C, Ancuţa Socaci S, Fărcaş A, Fracisc D, Rodica Pop C, Rotar A, Dodan A, Mureşan V, et al. Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods. 2021; 10(2):258. https://doi.org/10.3390/foods10020258

Mureşan, Crina Carmen, Romina Alina (Vlaic) Marc, Cristina Anamaria Semeniuc, Sonia Ancuţa Socaci, Anca Fărcaş, Dulf Fracisc, Carmen Rodica Pop, Ancuţa Rotar, Andreea Dodan, Vlad Mureşan, and et al. 2021. "Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening" Foods 10, no. 2: 258. https://doi.org/10.3390/foods10020258

Mureşan, C. C., Marc, R. A., Anamaria Semeniuc, C., Ancuţa Socaci, S., Fărcaş, A., Fracisc, D., Rodica Pop, C., Rotar, A., Dodan, A., Mureşan, V., & Mureşan, A. E. (2021). Changes in Physicochemical and Microbiological Properties, Fatty Acid and Volatile Compound Profiles of Apuseni Cheese during Ripening. Foods, 10(2), 258. https://doi.org/10.3390/foods10020258