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González Ariceaga CC, Afzal MI, Umer M, Abbas S, Ahmad H, Sajjad M, Parvaiz F, Imdad K, Imran M, Maan AA, et al. Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods. 2019; 8(10):509. https://doi.org/10.3390/foods8100509

González Ariceaga, Citlalli Celeste, Muhammad Inam Afzal, Muhammad Umer, Shabbar Abbas, Haroon Ahmad, Muhammad Sajjad, Fahed Parvaiz, Kaleem Imdad, Muhammad Imran, Abid Aslam Maan, and et al. 2019. "Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk" Foods 8, no. 10: 509. https://doi.org/10.3390/foods8100509

González Ariceaga, C. C., Afzal, M. I., Umer, M., Abbas, S., Ahmad, H., Sajjad, M., Parvaiz, F., Imdad, K., Imran, M., Maan, A. A., Khan, M. K. I., Ullah, A., Hernández-Montes, A., Aguirre-Mandujano, E., Villegas de Gante, A., Jacquot, M., & Cailliez-Grimal, C. (2019). Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk. Foods, 8(10), 509. https://doi.org/10.3390/foods8100509