Hoang Dung, N., P. Xuan Uyen, H. Duyen Tu, C. To Quynh, and V. Te Xien. “SENSORY EVALUATION OF SOME SEMI-HARD CHEESES PRODUCED BY ENZYME”. Science and Technology Development Journal, Vol. 8, no. 6, June 2005, pp. 11-17, doi:https://doi.org/10.32508/stdj.v8i6.3000.