DABEVSKA-KOSTOSKA, M.; VELICKOVA, E.; KUZMANOVA, S.; WINKELHAUSEN, E. Traditional white brined cheese as a delivery vehicle for probiotic bacterium Lactobacillus casei. Macedonian Journal of Chemistry and Chemical Engineering, [S. l.], v. 34, n. 2, p. 343–350, 2015. DOI: 10.20450/mjcce.2015.519. Disponível em: https://mjcce.org.mk/index.php/MJCCE/article/view/mjcce.2015.519. Acesso em: 29 nov. 2024.