Development and evaluation of technology for preserving hard cheese with staphylococcal bacteriophage. Scifood, Nitra, Slovakia, v. 19, n. 1, p. 208–223, 2025. DOI: 10.5219/scifood.16. Disponível em: https://scifood.eu/journal/index.php/1/article/view/16. Acesso em: 26 apr. 2025.