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THE CONTENT OF BIOACTIVE COMPOUNDS AND ANTIOXIDANT ACTIVITY OF GARLIC (ALLIUM SATIVUM L.).
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 1104, doi. 10.5219/1694
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THE EFFECT OF SINGLE CLOVE BLACK GARLIC ON THE HEMOSTASIS STATUS AND LIPID PROFILE IN MALE SPRAGUE DAWLEY RATS WITH NON-ALCOHOLIC FATTY LIVER DISEASE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 387, doi. 10.5219/1516
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A PILOT PLANT SCALE OF YELLOW KONJAC (AMORPHOPHALLUS MUELLERI BLUME) FLOUR PRODUCTION BY A CENTRIFUGAL MILL USING RESPONSE SURFACE METHODOLOGY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 199, doi. 10.5219/1455
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INCREASING THE RETURN ON EQUITY BY FINANCIAL LEVERAGE IN SUGAR BEET FARMS IN SLOVAKIA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 536, doi. 10.5219/1619
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DEVELOPMENT OF NUTRITIONAL MEALS AND GRUELS FROM BLENDS OF PRO-VITAMIN A CASSAVA GRITS AND AFRICAN YAM.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 776, doi. 10.5219/1677
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EVALUATION OF THE BASIC SACCHARIDES CONTENT IN TOMATOES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 592, doi. 10.5219/1543
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STUDIES ON THE CHEMICAL COMPOSITION OF FRUITS AND SEEDS OF PSEUDOCYDONIA SINENSIS (THOUIN) C.K. SCHNEID.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 306, doi. 10.5219/1583
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THE STUDY OF THE PRODUCTIVITY POTENTIAL OF GRAPE VARIETIES ACCORDING TO THE INDICATORS OF FUNCTIONAL ACTIVITY OF LEAVES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 639, doi. 10.5219/1638
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THE COMPARISON OF BIOCHEMICAL COMPOSITION OF ACTINIDIA KOLOMIKTA AND ACTINIDIA POLYGAMA FRUITS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 723, doi. 10.5219/1682
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INFLUENCE OF ROOTSTOCKS ON THE PRODUCTIVITY AND CHEMICAL COMPOSITION OF PRUNUS DOMESTICA L. FRUITS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 1029, doi. 10.5219/1650
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THE MINERAL COMPOSITION OF CHERRY (PRUNUS CERASUS MILL.) FRUITS DEPENDING ON THE SCION-STOCK COMBINATION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 74, doi. 10.5219/1454
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THE STUDY OF SOLUBLE SOLIDS CONTENT ACCUMULATION DYNAMICS UNDER THE INFLUENCE OF WEATHER FACTORS IN THE FRUITS OF CHERRIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 350, doi. 10.5219/1554
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THE INFLUENCE OF VARIETAL CHARACTERISTICS ON THE QUALITY INDICATORS OF CANDIED FRUITS FROM PLUM FRUITS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 891, doi. 10.5219/1597
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THE CHEMICAL COMPOSITION OF TWO KINDS OF GRAPE JUICE WITH MEDICINAL PLANT ADDITION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 1082, doi. 10.5219/1692
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THE MICRONUTRIENT PROFILE OF MEDICINAL PLANT EXTRACTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 528, doi. 10.5219/1553
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BIOLOGICALLY ACTIVE SUBSTANCES OF CAMELLIA SINENSIS IN A HUMID SUBTROPICAL CLIMATE OF RUSSIA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 360, doi. 10.5219/1440
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REMNANT PHOTOSYNTHETIC PIGMENTS IN TEA DREGS: IDENTIFICATION, COMPOSITION, AND POTENTIAL USE AS ANTIBACTERIAL PHOTOSENSITIZER.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 835, doi. 10.5219/1651
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THE DIVERSITY OF FUNGAL POPULATION FROM GRAPE HARVEST TO YOUNG WINE IN SMALL CARPATHIAN WINE REGION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 340, doi. 10.5219/1609
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THE INHIBITION OF WINE MICROORGANISMS BY SILVER NANOPARTICLES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 995, doi. 10.5219/1604
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RESEARCH OF HOP POLYPHENOLS IMPACT ON MALT HOPPED WORT AROMA FORMATION MODEL EXPERIMENTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 262, doi. 10.5219/1518
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THE ATTITUDE OF CZECH UNIVERSITY STUDENTS TO BEER CONSUMPTION FROM MICROBREWERIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 369, doi. 10.5219/1397
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THE CONTRIBUTION OF PROTEINS, FATS, CARBOHYDRATES, AND ALCOHOL TO THE TOTAL ENERGY VALUE OF THE DIET: A CROSS-SECTIONAL STUDY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 33, doi. 10.5219/1435
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THE INFLUENCE OF CAVITATION EFFECTS ON THE PURIFICATION PROCESSES OF BEET SUGAR PRODUCTION JUICE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 18, doi. 10.5219/1494
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FORMATION OF HEAT AND MASS TRANSFER BONDS WHEN MIXING COMPONENTS IN A SUSPENDED STATE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 810, doi. 10.5219/1645
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THE TECHNOLOGICAL PROPERTIES OF WINTER WHEAT GRAIN DURING LONG-TERM STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 926, doi. 10.5219/1642
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THE SUSTAINABILITY OF RICE FARMING PRACTICES IN TIDAL SWAMPLANDS OF SOUTH SUMATRA INDONESIA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 9, doi. 10.5219/1473
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The effect of Sorghum Tempeh (Sorghum bicolor L. Moench) on low-density lipoprotein (LDL) and malondialdehyde (MDA) levels in atherogenic dietinduced rats.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 662, doi. 10.5219/1589
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NUMERICAL METHODS AND IMAGE PROCESSING TECHNIQUES FOR MELISSOPALYNOLOGICAL HONEY ANALYSIS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 58, doi. 10.5219/1517
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THE NUTRITIONAL CHARACTERISTICS AND ACCEPTABILITY OF BAOBAB (ADANSONIA DIGITATA L) PULP AS NUTRIENT CONCENTRATE SUBSTITUTE IN CUSTARD POWDER.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 121, doi. 10.5219/1500
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СONSUMER PREFERENCES ON THE MARKET OF PLANT-BASED MILK ANALOGUES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 131, doi. 10.5219/1485
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THE EFFECT OF TEMPEH FLOUR FROM TREE BEAN (PARKIA TIMORIANA (DC) MERR.) SEEDS ON LIPID PROFILE IN PROTEIN-ENERGY MALNUTRITION RATS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 173, doi. 10.5219/1525
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- Article
AMINO ACIDS IN ENTERAL FORMULA BASED ON LOCAL FERMENTED FOOD FOR CHILDREN WITH PROTEIN ENERGY MALNUTRITION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 254, doi. 10.5219/1480
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THE ORGANOLEPTIC QUALITY OF LIQUID FOOD FORMULA MADE FROM SNAIL (PILA AMPULLACEA), TEMPEH, AND MORINGA LEAVES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 961, doi. 10.5219/1672
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JUSTIFICATION OF THERMODYNAMIC EFFICIENCY OF THE NEW AIR HEAT PUMP IN THE SYSTEM OF REDISTRIBUTION OF ENERGY RESOURCES AT THE ENTERPRISE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 680, doi. 10.5219/1666
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- Article
THE ROLE OF GAMBIER FILTRATE AND RED PALM OIL IN THE FORMATION OF CANNA STARCH BASED-FUNCTIONAL EDIBLE FILM.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 869, doi. 10.5219/1580
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HYGIENE MEASURES IN SUPERMARKETS, RETAIL FOOD STORES, AND GROCERY SHOPS DURING THE COVID-19 PANDEMIC IN SLOVAKIA
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 396, doi. 10.5219/1592
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COMPETITIVENESS OF AGRI-FOOD FOREIGN TRADE IN CONDITIONS OF THE SLOVAK REPUBLIC.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 694, doi. 10.5219/1686
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THE STATE AND THE SHARE OF RURAL WOMEN ON THE AGRICULTURAL ENTREPRENEURSHIP ACTIVITIES IN THE SLOVAK REPUBLIC.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 585, doi. 10.5219/1484
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Adoption of sustainable agriculture practices by citrus farmers and its determinants in the jordan valley: the case of northern ghor
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 768, doi. 10.5219/1676
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DEVELOPMENT OF THE FOOD ACT OF THE SLOVAK REPUBLIC FROM 1995 TO 2021.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 982, doi. 10.5219/1689
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- Article
ASCORBIC ACID SUPPLEMENTATION SUPPRESSES CADMIUM-DERIVED ALTERATIONS IN THE FISSION YEAST SCHIZOSACCHAROMYCES POMBE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 423, doi. 10.5219/1618
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THE INFLUENCE OF YEAST EXTRACT AND JASMONIC ACID ON PHENOLIC ACIDS CONTENT OF IN VITRO HAIRY ROOT CULTURES OF ORTHOSIPHON ARISTATUS
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 1, doi. 10.5219/1508
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- Article
INFLUENCE OF EIGHT CHOSEN ESSENTIAL OILS IN THE VAPOR PHASE ON THE GROWTH OF RHIZOPUS STOLONIFER AND RHIZOPUS LYOCOCCUS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 378, doi. 10.5219/1586
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HEAVY METALS ANALYSIS, GCMS-QP QUANTIFICATION OF FLAVONOIDS, AMINO ACIDS AND SAPONINS, ANALYSIS OF TANNINS AND ORGANOLEPTIC PROPERTIES OF POWDER AND TINCTURE OF ECHINACEA PURPUREA (L.) AND RHAPÓNTICUM CARTHAMOÍDES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 330, doi. 10.5219/1476
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MONITORING OF RISK FACTORS OF CARDIOVASCULAR DISEASES IN ADULT MEN.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 672, doi. 10.5219/1641
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CONSUMPTION DIETARY SOURCES OF LYCOPENE, LUTEIN, AND ZEAXANTHIN AMONG YOUNG ADULTS LIVING IN MOSCOW.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 917, doi. 10.5219/1633
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THE ANTIMICROBIAL ACTIVITY OF POLYFLORAL HONEY AND ITS AWARENESS AMONG URBAN CONSUMERS IN SLOVAKIA
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 467, doi. 10.5219/1621
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CHARACTERIZATION OF LACTOBACILLUS SPECIES PROPOSED AS PROBIOTICS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 143, doi. 10.5219/1479
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ASSESSMENT OF THE EFFECT OF BIOACTIVE NUTRIENTS AND PROBIOTIC MICROORGANISMS ON THE PARAMETERS OF LIPID METABOLISM IN THE BODY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 749, doi. 10.5219/1685
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INNOVATIVE APPROACHES TO THE DEVELOPMENT OF A NEW SOUR MILK PRODUCT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 970, doi. 10.5219/1688
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