Works matching IS 13380230 AND DT 2019 AND VI 13 AND IP 1
Results: 140
FORMATION OF MICROBIAL BIOFILMS ON STAINLESS STEEL WITH DIFFERENT SURFACE ROUGHNESS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 915, doi. 10.5219/1190
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- Article
PLANTS OF NEPETA CATARIA VAR. CITRIODORA BECK. AND ESSENTIAL OILS FROM THEM FOR FOOD INDUSTRY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 449, doi. 10.5219/1109
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- Article
PREFERENCE MAPPING OF DIFFERENT VARIETIES OF GARLIC (ALLIUM SATIVUM).
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 385, doi. 10.5219/1128
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- Article
RHEOLOGICAL PROPERTIES OF TOMATO KETCHUP.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 730, doi. 10.5219/1161
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- Article
COMPARISON OF QUALITY PARAMETERS OF THE COOKED SALAMI „GOTHAJSKÝ“ IN DEPENDENCE ON USED SALT CONTENT AND ADDITIVES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 390, doi. 10.5219/1117
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- Article
THE IMPACT OF FREEZING METHODS ON FUNCTIONAL AND TECHNOLOGICAL PROPERTIES OF SEMI-FINISHED RABBIT MEAT PRODUCTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 665, doi. 10.5219/1142
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- Article
COMPARISON OF ANALYSIS AND THE NUTRITIONAL VALUE OF FRESH COMMON CARP, FROZEN AND SOUTHERN CANNED TUNA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 593, doi. 10.5219/1143
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- Article
INVESTIGATING ON THE EFFECT OF FREEZING IN DIFFERENT TIME PERIODS ON THE CHEMICAL AND QUALITATIVE CHANGES OF FISH (GIANT TREVALLY)
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 456, doi. 10.5219/1127
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- Article
COMPARISON OF CHEMICAL COMPOSITION OF EGGS FROM LAYING HENS HOUSED IN DIFFERENT PRODUCTION FACILITIES: A MARKET STUDY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 402, doi. 10.5219/1060
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- Article
BIOINFORMATICS ANALYSIS OF AFLATOXINS PRODUCED BY ASPREGILLUS SP. IN BASIC CONSUMER GRAIN (CORN AND RICE) IN SAUDI ARABIA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 65, doi. 10.5219/1020
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- Article
CONSUMER BEHAVIOUR OF YOUNG GENERATION IN SLOVAKIA TOWARDS COCOA-ENRICHED HONEY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 18, doi. 10.5219/1013
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- Article
THERMO-DEGRADATIVE CHANGES OF RAPESEED AND SUNFLOWER OILS DURING DEEP-FRYING FRENCH FRIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 138, doi. 10.5219/1080
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- Article
USE OF SOME BIOSTIMULANTS TO IMPROVE THE GROWTH AND CHEMICAL CONSTITUENTS OF SWEET PEPPER
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 553, doi. 10.5219/1131
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- Article
INVESTIGATION OF THE PROCESS OF PRODUCTION OF CRAFTED BEER WITH SPICY AND AROMATIC RAW MATERIALS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 806, doi. 10.5219/1183
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- Article
ANTIMICROBIAL ACTIVITY OF RESVERATROL AND GRAPE POMACE EXTRACT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 363, doi. 10.5219/1054
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- Article
EVALUATION OF GENETIC DIVERSITY OF EDIBLE HONEYSUCKLE MONITORED BY RAPD IN RELATION TO BIOACTIVE SUBSTANCES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 490, doi. 10.5219/1139
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- Article
FOOD ALLERGY AND FOOD INTOLERANCE KNOWLEDGE OF FOODSERVICE WORKERS IN HUNGARIAN SCHOOLS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 318, doi. 10.5219/1111
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- Article
Untitled.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 8
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- Article
PRIMER SIMPOSIO NACIONAL DE CIENCIAS AGRONÓMICAS: EL RENACER DEL ESPACIO DE DISCUSIÓN CIENTÍFICA PARA EL AGRO COLOMBIANO.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 7
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- Article
AUTHENTICATION AND PREFERENCE MAPPING OF HAM.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 1051, doi. 10.5219/1263
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- Article
AUTHENTICATION OF POULTRY PRODUCTS AT THE BREED LEVEL USING GENETIC MARKERS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 956, doi. 10.5219/1254
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- Article
DETECTION OF MICROBIOTA IN THE VINEYARDS OF THE TOKAJ WINE REGION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 984, doi. 10.5219/1246
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- Article
THE AMINO ACID PROFILE AFTER ADDITION OF HUMIC ACIDS AND PHYTOBIOTICS INTO DIET OF BROILER CHICKEN.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 884, doi. 10.5219/1237
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- Article
INVESTIGATION OF CONSUMER BEHAVIOUR AT SELECTED MARKET COMMODITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 925, doi. 10.5219/1230
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- Article
ANTIBACTERIAL AND ANTIOXIDANT POTENTIALS OF LEAVE EXTRACTS OF HELIANTHUS ANNUUS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 1026, doi. 10.5219/1228
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- Article
STUDY OF CHEMICAL STRUCTURE, ANTIMICROBIAL, CYTOTOXIC AND MECHANISM OF ACTION OF SYZYGIUM AROMATICUM ESSENTIAL OIL ON FOODBORNE PATHOGENS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 875, doi. 10.5219/1226
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INVESTORS' DECISION ON THE CONTEXT OF THE EFFECTIVE TAXATION OF AGRICULTURAL COMPANIES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 1040, doi. 10.5219/1223
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- Article
CONSUMER PREFERENCES ON MILK MARKET: EVIDENCE FROM SLOVAK REPUBLIC.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 961, doi. 10.5219/1221
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- Article
THE IMPACT OF INAPPROPRIATE FOOD ADVERTISING ON CONSUMER BEHAVIOR.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 1034, doi. 10.5219/1216
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- Article
INFLUENCE OF SUSPENSION LIQUID TOTAL SOLIDS ON E. COLI O157:H7 SURVIVAL AND TRANSFER EFFICACY BETWEEN GREEN TOMATOES AND CARDBOARD.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 941, doi. 10.5219/1210
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- Article
PLUM (PRUNUS ROSSICA EREM.) FRUIT FIELD AND LABORATORY RESEARCES DEPENDING ON THE SCION-STOCK COMBINATIONS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 993, doi. 10.5219/1208
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VEGETABLE INGREDIENT IN CHEESE PRODUCT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 1018, doi. 10.5219/1207
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- Article
HEALTH STATUS OF WOMEN FROM A SMALL AND A BIG TOWN IN POLAND: THE SUBJECTIVE AND OBJECTIVE ASSESSMENT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 950, doi. 10.5219/1204
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- Article
DEVELOPMENT OF GLUTEN-FREE NON-YEASTED DOUGH STRUCTURE AS FACTOR OF BREAD QUALITY FORMATION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 971, doi. 10.5219/1201
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- Article
RURAL PRODUCTION OF TROPICALLY ADAPTED BREEDS OF CHICKENS IN RURAL AREAS OF KWARA STATE, NIGERIA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 1013, doi. 10.5219/1199
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- Article
KEY FACTORS AFFECTING CONSUMPTION OF MEAT AND MEAT PRODUCTS FROM PERSPECTIVE OF SLOVAK CONSUMERS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 1001, doi. 10.5219/1198
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- Article
ANALYSIS OF DEVELOPMENT OF RAW COW MILK PRICES IN THE CONDITIONS OF THE SLOVAK REPUBLIC.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 906, doi. 10.5219/1196
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- Article
MACRONUTRIENTS, MICRONUTRIENTS INTAKE AND INFLAMMATION IN HEMODIALYSIS PATIENTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 891, doi. 10.5219/1193
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- Article
THE CORRELATION OF INTAKE PHYTATE AND TANNIN ON SERUM TRANSFERRIN RECEPTOR AND HEMOGLOBIN IN STUNTED OVERWEIGHT ADOLESCENTS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 870, doi. 10.5219/1191
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- Article
THE INFLUENCE OF THE MOISTURE CONTENT OF RAW MATERIALS ON THE STRUCTURING OF THE EXTRUDATES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 899, doi. 10.5219/1189
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- Article
DYNAMICS OF CHANGES IN TOTAL CAROTENOIDS AND ANTIOIXDANT ACTIVITY IN FRUITS OF SELECTED VARIETIES OF CUCURBITA MOSCHATA DUCH. DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 823, doi. 10.5219/1187
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- Article
APPLICATION OF ULTRA-HIGH-TEMPERATURE PROCESSING OF RAW MILK TO IMPROVE CHEESE QUALITY.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 840, doi. 10.5219/1186
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- Article
SUBSTANTIATION OF REGIME PARAMETERS OF VIBRATING CONVEYOR INFRARED DRYERS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 751, doi. 10.5219/1184
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- Article
ORYCTES RHINOCEROS LARVA OIL SUPPLEMENTATION IMPROVES TISSUE ANTIOXIDANT STATUS IN CHOLESTEROL-FED RATS.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 815, doi. 10.5219/1180
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- Article
THE STUDY CORRELATION BETWEEN PHYSICOCHEMICAL PROPERTIES, BOTANICAL ORIGIN AND MICROBIAL CONTAMINATION OF HONEY FROM THE SOUTH OF UKRAINE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 863, doi. 10.5219/1179
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- Article
CHARACTERIZATION OF COMPISOTE EDIBLE FILMS FROM ALOE VERA GEL, BEESWAX AND CHITOSAN.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 854, doi. 10.5219/1177
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COMPOSITION, QUALITY CHARACTERISTICS AND MICROSTRUCTURE OF THE GRAIN TRITICUM DICOCCUM.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 933, doi. 10.5219/1174
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- Article
THE INFLUENCE OF COOKING ON THE ANTIOXIDANT PROPERTIES AND POLYPHENOL CONTENT IN BUCKWHEAT, BARLEY AND MILLET GROATS AND THE TRANSFER OF THE COMPOUNDS TO THE WATER.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 759, doi. 10.5219/1171
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- Article
MULTIPLE LINEAR REGRESSION MODEL OF GOLDEN APPLE'S FAILURE CHARACTERISTICS UNDER REPEATED COMPRESSIVE LOAD.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 793, doi. 10.5219/1168
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THE IMPACT OF EU SUPPORT RESOURCES ON BUSINESS SUCCESS OF FAMILY-OWNED BUSINESSES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 846, doi. 10.5219/1167
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- Article