Machálková L, Hřivna L, Nedomová Šárka, Jůzl M. The effect of storage temperature on the quality and formation of blooming defects in chocolate confectionery. Potr. S. J. F. Sci. [Internet]. 2015 May 4 [cited 2024 Nov. 22];9(1):39-47. Available from: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/425