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Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”
- 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
Number of the records: 1