1. The influence of the enzymatic composition of lamb rennet paste on some properties of experimentally produced PDO Fiore Sardo cheese;Addis;International Dairy Journal,2005
2. Administración Nacional de medicamentos, alimentos y tecnología médica. Código Alimentario Argentino. Cap. VIII: Alimentos lácteos;ANMAT,2014
3. Blue mold cheese;Ardö,2011
4. Study of the volatile fraction of Parmesan cheese;Barbieri;Journal of Agricultural and Food Chemistry,1994
5. Italian cheese. Cheese: chemistry, physics and microbiology;Battistotti,1993