NEDOMOVÁ, Šárka .; KILIÁN, L. .; PYTEL, R. .; KUMBÁR, V. . Effect of ripening time on colour and texture properties in cheese. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 11, n. 1, p. 296–301, 2017. DOI: 10.5219/744. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/744. Acesso em: 25 apr. 2024.