KOREŇOVÁ, J. . Viability of the probiotic bacteria L. acidophilus in dairy products. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 5, n. 4, p. 34–37, 2011. DOI: 10.5219/147. Disponível em: http://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/147. Acesso em: 22 nov. 2024.