IVANOV, Galin; 						MARKOVA, Atanaska Vasileva.
 Proteolysis in kashkaval cheese stored at different temperatures.
<strong>Food Science and Applied Biotechnology</strong>, [S.l.], v. 3, n. 2, p. 111-117, oct. 2020.
ISSN 2603-3380.
Available at: &lt;<a href="https://www.ijfsab.com/index.php/fsab/article/view/100" target="_new">https://www.ijfsab.com/index.php/fsab/article/view/100</a>&gt;. Date accessed: 19 apr. 2025.
doi: <a href="https://doi.org/10.30721/fsab2020.v3.i2.100">https://doi.org/10.30721/fsab2020.v3.i2.100</a>.