Lovayová, Viera, Eva Dudriková, Radomí­ra Nemcová, and Kvetoslava Rimárová. 2010. “Influence of the Ripening onto the Growth of Selected Probiotic Cultures in Low – Cooked Cheese”. Potravinarstvo Slovak Journal of Food Sciences 4 (3):40-45. https://doi.org/10.5219/29.