Skulska, I., and O. Tsisaryk. “Changes in Protein Substances of Brynza Cheese under the Influence of Partial Replacement of Salt With Potassium Chloride”. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies 22, no. 93 (May 13, 2020): 50-54. Accessed October 20, 2021. https://nvlvet.com.ua/index.php/food/article/view/3936.