MACHÁLKOVÁ, L. .; HŘIVNA, L. .; NEDOMOVÁ, Šárka .; JŮZL, M. . The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 9, n. 1, p. 39–47, 2015. DOI: 10.5219/425. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/425. Acesso em: 22 nov. 2024.