Bilа V.; MERZLOVA, H. Study of amino acid composition of milk obtained in Kyiv, Vinnitsa and Cherkasy regions as raw materials for soft cheese. Scientific Progress & Innovations, [S. l.], n. 3, p. 97–101, 2022. DOI: 10.31210/visnyk2022.03.12. Disponível em: https://journals.pdau.edu.ua/visnyk/article/view/1681. Acesso em: 14 oct. 2025.