IVANOV, Galin; MARKOVA, Atanaska Vasileva. Proteolysis in kashkaval cheese stored at different temperatures. Food Science and Applied Biotechnology, [S.l.], v. 3, n. 2, p. 111-117, oct. 2020. ISSN 2603-3380. Available at: <https://www.ijfsab.com/index.php/fsab/article/view/100>. Date accessed: 28 feb. 2021. doi: https://doi.org/10.30721/fsab2020.v3.i2.100.