PACHLOVÁ, V.; BUŇKA, F.; BUŇKOVÁ, L. PROTEOLYSIS DURING MANUFACTURE AND RIPENING/STORING OF “OLOMOUCKÉ TVARŮŽKY” CHEESE (PGI). Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. special issue 3 (Food Sciences), p. 130–134, 2015. DOI: 10.15414/jmbfs.2015.4.special3.130-134. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8341. Acesso em: 24 sep. 2026.