Works matching IS 13380230 AND DT 2015 AND VI 9 AND IP 1
Results: 84
APPLICATION OF LAVENDER AND ROSEMARY ESSENTIAL OILS IMPROVEMENT OF THE MICROBIOLOGICAL QUALITY OF CHICKEN QUARTERS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 530, doi. 10.5219/550
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- Article
OXIDATIVE STABILITY OF CHICKEN MEAT DURING STORAGE INFLUENCED BY THE FEEDING OF ALFALFA MEAL.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 106, doi. 10.5219/444
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- Article
EFFECT OF ROSEMARY IN COMBINATION WITH YEAST EXTRACT ON MICROBIOLOGY QUALITY, OXIDATIVE STABILITY AND COLOR OF NON-FERMENTED COOKED SALAMI "INOVEC".
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 160, doi. 10.5219/464
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- Article
THE INFLUENCE OF LACTOBACILLUS PARACASEI LPC-37 ON SELECTED PROPERTIES OF FERMENTED SAUSAGES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 58, doi. 10.5219/430
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- Article
THE EFFECT OF DRYING ON ANTIOXIDANT ACTIVITY OF SELECTED LAMIACEAE HERBS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 252, doi. 10.5219/474
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- Article
MICROBIAL CONTAMINATION OF SPICES USED IN PRODUCTION OF MEAT PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 154, doi. 10.5219/440
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STUDY OF ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF GRAPEVINE SEEDS, GRAPE AND ROSEHIP PRESSINGS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 382, doi. 10.5219/503
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- Article
CHANGES IN THE MICROFLORA COMPOSITION OF GOAT AND SHEEP MILK DURING LACTATION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 309, doi. 10.5219/489
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- Article
THE CONTENT OF TOTAL POLYPHENOLS AND ANTIOXIDANT ACTIVITY IN RED BEETROOT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 77, doi. 10.5219/441
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- Article
ANALYSIS OF TEXTUROMETRIC PROPERTIES OF SELECTED TRADITIONAL AND COMMERCIAL SAUSAGES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 458, doi. 10.5219/473
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- Article
QUALITY OF MEAT OF RABBITS AFTER APPLICATION OF EPICATECHIN AND PATULIN.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 124, doi. 10.5219/450
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- Article
THE EFFECT OF PATULIN ON FEMORAL BONE STRUCTURE IN MALE RABBITS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 112, doi. 10.5219/448
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- Article
TOXOPLASMA GONDII IN WILD RUMINANTS BRED IN GAME PRESERVES AND FARMS WITH PRODUCTION DESTINED FOR HUMAN CONSUMPTION IN THE CZECH REPUBLIC.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 288, doi. 10.5219/482
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- Article
EVALUATION OF MEAT QUALITY AFTER APPLICATION OF DIFFERENT FEED ADDITIVES IN DIET OF BROILER CHICKENS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 174, doi. 10.5219/429
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- Article
THE EFFECT OF DIETARY ALFALFA MEAL ON THE CHICKEN MEAT QUALITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 550, doi. 10.5219/565
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- Article
OXIDATIVE STABILITY OF CHICKEN MEAT AFTER PROPOLIS EXTRACT APPLICATION IN THEIR DIETS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 48, doi. 10.5219/427
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- Article
EFFECT OF DIFFERENT DIETARY SUPPLEMENTS ON SELECTED QUALITY INDICATORS OF CHICKEN MEAT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 427, doi. 10.5219/517
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- Article
OXIDATIVE STABILITY OF CHICKEN THIGH MEAT AFTER TREATMENT OF ABIES ALBA ESSENTIAL OIL.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 451, doi. 10.5219/523
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- Article
IMMUNOFLUORESCENCE DETECTION OF MILK PROTEIN IN MEAT PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 101, doi. 10.5219/431
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- Article
EVALUATION OF DRIED SALTED PORK HAM AND NECK QUALITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 509, doi. 10.5219/530
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- Article
EFFECT OF CHROMIUM NICOTINATE ON OXIDATIVE STABILITY, CHEMICAL COMPOSITION AND MEAT QUALITY OF GROWING-FINISHING PIGS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 562, doi. 10.5219/521
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- Article
REP-PCR TYPING OF STAPHYLOCOCCUS SPP. STRAINS IN MEAT PASTE PRODUCTION LINE AND IDENTIFICATION OF THEIR ORIGIN.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 166, doi. 10.5219/465
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- Article
MICROSCOPIC DETERMINATION OF BAMBOO FIBER IN MEAT PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 190, doi. 10.5219/452
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- Article
LIPID OXIDATION IN CHICKEN MEAT AFTER APPLICATION OF BEE POLLEN EXTRACT, PROPOLIS EXTRACT AND PROBIOTIC IN THEIR DIETS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 342, doi. 10.5219/495
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- Article
PHTHALATE MIGRATION FROM PACKAGING MATERIALS INTO FOOD.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 275, doi. 10.5219/479
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- Article
THE TABLE EGGS AND THEIR QUALITY IN SMALL-SCALE BREEDING.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 442, doi. 10.5219/515
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THE PREVALENCE OF SALMONELLA INFECTIONS IN LAYING HEN FLOCKS PRODUCING EGGS AND THEIR IMPACT ON THE PUBLIC HEALTH.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 228, doi. 10.5219/461
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ASSESSMENT OF WELFARE AND EGG PRODUCTION OF LAYING HENS MORAVIA SSL IN SMALL-SCALE BREEDING.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 365, doi. 10.5219/514
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- Article
MICROBIOLOGICAL QUALITY OF SMEAR-RIPENED CHEESES STORED IN DIFFERENT TEMPERATURE REGIMES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 403, doi. 10.5219/512
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- Article
EVALUATION OF MICROBIOLOGICAL QUALITY OF SELECTED CHEESES DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 143, doi. 10.5219/463
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QUALITY EVALUATION OF KORBAČIK CHEESE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 523, doi. 10.5219/549
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THE QUALITY OF PROCESSED CHEESES AND CHEESE ANALOGUES THE SAME BRAND DOMESTIC AND FOREIGN PRODUCTION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 247, doi. 10.5219/470
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- Article
THE EFFECT OF PATERNAL BULL ON MILK FAT COMPOSITION OF DAIRY COWS DIFFERENT BREEDS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 84, doi. 10.5219/443
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- Article
INTERSPECIES AND SEASONAL DIFFERENCES OF RETINOL IN DAIRY RUMINANT´S MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 201, doi. 10.5219/436
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- Article
POTENTIAL PROBIOTIC PROPERTIES OF LACTOBACILLI ISOLATED FROM GOAT´S MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 66, doi. 10.5219/434
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- Article
COMPOSITION OF FATTY ACIDS IN SELECTED VEGETABLE OILS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 538, doi. 10.5219/556
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- Article
EFFECTS OF STORAGE ON THE MAJOR CONSTITUENTS OF RAW MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 375, doi. 10.5219/518
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- Article
MODIFIED CARBON PASTE ELECTRODE AS A TOOL FOR THE EVALUATION OF OXIDATIVE STABILITY OF RAPESEED OIL.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 347, doi. 10.5219/432
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- Article
EFFECT OF SELENIUM ON ITS CONTENT IN MILK AND PERFORMANCE OF DAIRY COWS IN ECOLOGICAL FARMING.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 324, doi. 10.5219/492
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- Article
OCCURRENCE OF ENTEROCOCCUS SPP. ISOLATED FROM THE MILK AND MILK PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 258, doi. 10.5219/476
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- Article
THE BACTERIOLOGICAL QUALITY OF GOAT AND OVINE MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 72, doi. 10.5219/438
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- Article
Β-CAROTENE CONTENT OF M. LONGIFOLIA SEED OIL IN DIFFERENT AGROCLIMATIC ZONES IN SRI LANKA, THE EFFECT OF HEAT ON ITS STABILITY AND THE COMPOSITION OF SEED CAKE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 474, doi. 10.5219/502
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- Article
THE TESTING OF SANITIZERS EFFICACY TO ENTEROCOCCI ADHERED ON GLASS SURFACES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 217, doi. 10.5219/457
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- Article
Comparison of selected sensory properties of wholemeal breads
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 211, doi. 10.5219/454
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- Article
TESTING OF DNA ISOLATION FOR THE IDENTIFICATION OF HEMP.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 393, doi. 10.5219/509
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- Article
THE INFLUENCE OF ADDITIONAL FLOURS ON THE RETENTION ABILITY OF DOUGH AND THE TECHNOLOGICAL QUALITY OF BAKERY PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 242, doi. 10.5219/468
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- Article
PROPERTIES AND NUTRITIONAL VALUE OF WHEAT BREAD ENRICHED BY HEMP PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 304, doi. 10.5219/487
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- Article
BEE BREAD - PERSPECTIVE SOURCE OF BIOACTIVE COMPOUNDS FOR FUTURE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 592, doi. 10.5219/558
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- Article
SEED PROTEIN ELECTROPHORESIS FOR IDENTIFICATION OF OAT REGISTERED CULTIVARS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 411, doi. 10.5219/513
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- Article
IDENTIFICATION OF SWEET CHESNUT POLLEN IN BEE POLLEN PELLET USING MOLECULAR ANALYSIS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 352, doi. 10.5219/497
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- Article