[1]
Pachlová, V. , Adámek, R. , Bučková, M. , Pleva, P. and Moudrá, K. 2019. The effect of reduction of NaCl content on selected parameters during ripening of cheese. Potravinarstvo Slovak Journal of Food Sciences. 13, 1 (Sep. 2019), 695–699. DOI:https://doi.org/10.5219/1086.