Ozonation in a cold room during the partial maturation of parmesan cheese . Research, Society and Development, [S. l.], v. 10, n. 17, p. e91101724298, 2021. DOI: 10.33448/rsd-v10i17.24298. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/24298. Acesso em: 28 jun. 2025.