KOMAN RAJŠP, Mojca; STIBILJ, Vekoslava. Fatty acid composition of Edam, Emmental and Gouda cheeses produced in Slovenia in autumn 1997. Acta agriculturae Slovenica, Ljubljana, SI, v. 76, n. 2, p. 95–101, 2000. DOI: 10.14720/aas.2000.76.2.15804. Disponível em: https://journals.uni-lj.si/aas/article/view/15804.. Acesso em: 22 jul. 2024.