Gabrilyants Э.; Alibekov Р. The influence of lactic acid bacteria on a number of aspects of the process of producing cheese from camel milk. BULLETIN of the L.N. Gumilyov Eurasian National University. BIOSCIENCE Series, [S. l.], v. 149, n. 4, p. 63–74, 2024. Disponível em: https://bulbio.enu.kz/index.php/main/article/view/592. Acesso em: 18 jan. 2025.