Number of the records: 1
Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”
- Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza” / Jana Štefániková ... [et al.] .
In: Food Science and Technology International. -- ISSN 1082-0132. -- Vol. 28, no. 7 (2022), s. 580-591
Kategória EPCA do 2021: ADM
Kategória EPCA od 2022: V3
Plný text dostupný v sieti SPU a cez Vzdialený prístup .
Number of the records: 1