A. ALSALEEM, Khalid. Enhancement of processed cheese quality using ultrasound: energy density optimization and industrial applications. Italian Journal of Food Science, Singapore, v. 36, n. 4, p. 266–274, 2024. DOI: 10.15586/ijfs.v36i4.2706. Disponível em: https://mail.itjfs.com/index.php/ijfs/article/view/2706. Acesso em: 4 oct. 2025.