RUDAVSKA Г.; ROMODANOVA В. Oxidation and reduction capacity as an indicator of dairy products bacterial safety. Commodity science. Technologies. Engineering, [S. l.], v. 18, n. 2, p. 173–180, 2014. Disponível em: https://journals.knute.edu.ua/commodities-and-markets/article/view/1311. Acesso em: 29 aug. 2025.