PACHLOVÁ, V. .; ADÁMEK, R. .; BUČKOVÁ, M. .; PLEVA, P. .; MOUDRÁ, K. . The effect of reduction of NaCl content on selected parameters during ripening of cheese. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 695–699, 2019. DOI: 10.5219/1086. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1086. Acesso em: 21 nov. 2024.