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The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening

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Citace článku v časopise:
PACHLOVÁ, Vendula, František BUŇKA, Martina CHROMEČKOVÁ, Leona BUŇKOVÁ, Petr BARTÁK a Pavel POSPÍŠIL. The development of free amino acids and volatile compounds in cheese 'Oloumoucké tvarůžky' (PGI) during ripening. International Journal of Food Science and Technology [online]. 2013, vol. 48, iss. 9, s. 1868-1876. [cit. 2017-12-18]. ISSN 0950-5423. Dostupné z: http://onlinelibrary.wiley.com/doi/10.1111/ijfs.12164/abstract.

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