Susceptibility of microflora to antibacterial drugs at different stages of hard rennet cheese production. Scifood, Nitra, Slovakia, v. 19, n. 1, p. 520–536, 2025. DOI: 10.5219/scifood.58. Disponível em: http://scifood.eu/journal/index.php/1/article/view/58. Acesso em: 30 sep. 2025.