A. A., Samatov; N. S., Eshdavlatov. Requirements for the Main Features of the Melted Cheese Products and Special Regulations. American Journal of Biology and Natural Sciences, [S. l.], v. 2, n. 2, p. 29–34, 2025. DOI: 10.51699/ajbns.v2i2.558. Disponível em: https://biojournals.us/index.php/AJBNS/article/view/558. Acesso em: 20 aug. 2025.