KAČÁNIOVÁ, M. .; KUNOVA, S. .; HORSKÁ, E. .; NAGYOVÁ, Ľudmila .; PUCHALSKI, C. .; HAŠČÍ­K, P. .; TERENTJEVA, M. . Diversity of microorganisms in the traditional Slovak cheese. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 13, n. 1, p. 532–537, 2019. DOI: 10.5219/1061. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1061. Acesso em: 29 feb. 2024.