Physicochemical and microbiological evaluation of traditional queso molido (ground cheese) during maturation. Agro Productividad, [S. l.], v. 14, n. 4, 2021. DOI: 10.32854/agrop.v14i4.1907. Disponível em: https://www.revista-agroproductividad.org/index.php/agroproductividad/article/view/1907. Acesso em: 17 may. 2026.