1.
Pachlová V, Buňka F, Buňková L. PROTEOLYSIS DURING MANUFACTURE AND RIPENING/STORING OF “OLOMOUCKÉ TVARŮŽKY” CHEESE (PGI). J microb biotech food sci [Internet]. 2015 Feb. 2 [cited 2026 Sep. 26];4(special issue 3 (Food Sciences):130-4. Available from: https://office2.jmbfs.org/index.php/JMBFS/article/view/8341