M. LOUDIYI A.AIT-KADDOUR. Study of NaCl and KCl effects on molecular structure of cheese by Mid-infrared spectroscopy. International Journal of Innovations in Engineering Research and Technology, Maharashatra, India, p. 1–8, 2021. Disponível em: https://repo.ijiert.org/index.php/ijiert/article/view/2162. Acesso em: 14 jul. 2025.