Giuseppe IANNELLA. Investigation on Camel, Donkey and Horse Cheese Making with a High Transformation Yield by Natural Thickeners and Lactic Coagulation. Emerging Challenges in Agriculture and Food Science Vol. 4, [S. l.], p. 1–9, 2022. DOI: 10.9734/bpi/ecafs/v4/1881D. Disponível em: https://stm.bookpi.org/ECAFS-V4/article/view/6400. Acesso em: 13 jun. 2026.