PACHLOVÁ, V. .; CHAROUSOVÁ, Z. .; ŠOPÍ­K, T. . Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 363–367, 2017. DOI: 10.5219/741. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/741. Acesso em: 23 apr. 2024.