Effect heat treatment and addition Lactobacillus acidophilus on the processing brie cheese. Research, Society and Development, [S. l.], v. 10, n. 1, p. e53610111963, 2021. DOI: 10.33448/rsd-v10i1.11963. Disponível em: https://rsdjournal.org/rsd/article/view/11963. Acesso em: 5 dec. 2025.