S. Almášiová, R. Toman, M. Pšenková, V. Tančin, and I. Jančo, “CONTENT OF CHEMICAL ELEMENTS IN ‘BRYNDZA’ (SLOVAK TRADITIONAL SHEEP CHEESE) FROM SUPERMARKET AND HEALTH RISK ASSESSMENT OF ITS CONSUMPTION”, J microb biotech food sci, vol. 15, no. 5, p. e13657, Mar. 2026.