KUNOVá, S.; KAčáNIOVá, M.; KLUZ, M.; LOPAÅ¡OVSKý, Ľubomír. COMPARISON OF MICROBIOLOGICAL QUALITY OF READY-TO-EAT DELICATESSEN PRODUCT WITH RESPECT TO STORAGE TEMPERATURE. Journal of microbiology, biotechnology and food sciences, [S. l.], v. 4, n. 6, p. 560–563, 2015. DOI: 10.15414/jmbfs.2015.4.6.560-563. Disponível em: https://office2.jmbfs.org/index.php/JMBFS/article/view/8235. Acesso em: 14 may. 2024.