Machálková, L. ., L. . Hřivna, Šárka . Nedomová, and M. . Jůzl. “The Effect of Storage Temperature on the Quality and Formation of Blooming Defects in Chocolate Confectionery”. Potravinarstvo Slovak Journal of Food Sciences, vol. 9, no. 1, May 2015, pp. 39-47, doi:10.5219/425.