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Câmara SPA, Maduro Dias C, Nunes HPB, Martin R, Pimentel F, Gomes JV, Silveira MdGA, Rosa HJD, Dapkevicius A, Borba AES, et al. Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization. Foods. 2025; 14(9):1487. https://doi.org/10.3390/foods14091487

Câmara, Sandra P. A., Cristiana Maduro Dias, Hélder P. B. Nunes, Raphael Martin, Francisca Pimentel, Júlia V. Gomes, Maria da Graça A. Silveira, Henrique J. D. Rosa, Airidas Dapkevicius, Alfredo E. S. Borba, and et al. 2025. "Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization" Foods 14, no. 9: 1487. https://doi.org/10.3390/foods14091487

Câmara, S. P. A., Maduro Dias, C., Nunes, H. P. B., Martin, R., Pimentel, F., Gomes, J. V., Silveira, M. d. G. A., Rosa, H. J. D., Dapkevicius, A., Borba, A. E. S., & Dapkevicius, M. d. L. N. E. (2025). Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization. Foods, 14(9), 1487. https://doi.org/10.3390/foods14091487