KAČÁNIOVÁ, M.; BOROTOVÁ, P.; TERENJEVA, M.; KUNOVÁ, S.; FELSÖCIOVÁ, S. .; HAŠČÍ­K, P.; LOPAŠOVSKÝ, Ľubomí­r; ŠTEFÁNIKOVÁ, J. Bryndza cheese of Slovak origin as potential resources of probiotic bacteria. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 14, p. 641–646, 2020. DOI: 10.5219/1413. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1413. Acesso em: 28 mar. 2024.