ZANNONI, Mario; HUNTER, E.A. Relationship between sensory results and compliance scores in grated Parmigiano-Reggiano cheese. Italian Journal of Food Science, Singapore, v. 27, n. 4, p. 487–494, 2015. DOI: 10.14674/1120-1770/ijfs.v41. Disponível em: https://www.itjfs.com/index.php/ijfs/article/view/41. Acesso em: 30 apr. 2026.