“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 45, no. 4 (December 4, 2025). Accessed January 16, 2026. https://revista.nutricion.org/index.php/ncdh/article/view/1167.