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The effect of reduction of NaCl content on selected parameters during ripening of cheese

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Citace článku v časopise:
PACHLOVÁ, Vendula, Richard ADÁMEK, Martina BUČKOVÁ, Pavel PLEVA a Kateřina MOUDRÁ. The effect of reduction of NaCl content on selected parameters during ripening of cheese. Potravinarstvo Slovak Journal of Food Sciences [online]. 2019, vol. 13, iss. 1, s. 695-699. [cit. 2019-11-14]. ISSN 1338-0230. Dostupné z: https://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1086/1067.

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