NUTRITIONAL EVALUATION OF DIFFERENT CHEDDAR CHEESE VARIETIES MADE FROM BUFFALO AND COW MILK. Pakistan Journal of Science, [S. l.], v. 67, n. 3, 2015. DOI: 10.57041/vol67iss3pp%p. Disponível em: https://paas-pk.org/index.php/pjs/article/view/619. Acesso em: 16 feb. 2026.