Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat - doi: 10.4025/actascitechnol.v35i4.20158. Acta Scientiarum. Technology, [S. l.], v. 35, n. 4, p. 789–795, 2013. DOI: 10.4025/actascitechnol.v35i4.20158. Disponível em: https://periodicos.uem.br/actascitechnol/index.php/ActaSciTechnol/article/view/20158. Acesso em: 5 jun. 2026.