Evaluation the Effect of Different Concentrations of Liquid Rennet on Total Acid, Viability of Lactic Acid Bacteria, Physicochemical and Organoleptic Properties of Goat Milk Mozzarella Cheese. Nutrición Clínica y Dietética Hospitalaria, España, ES, v. 45, n. 4, 2025. DOI: 10.12873/454maharani. Disponível em: https://revista.nutricion.org/index.php/ncdh/article/view/1167. Acesso em: 16 jan. 2026.