- Aroma profile and lactic acid bacteria characteristic of traditional …
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Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”

  1. LAKATOŠOVÁ, Jana et al. Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”. In Food Science and Technology International. ISSN 1082-0132, 2022, vol. 28, no. 7, s. 580-591. Available on Internet:<https://doi.org/10.1177/10820132211039916> Indexované v: WoS, SCOPUS
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