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EVALUATION OF YOGHURTS WITH THYME, THYME ESSENTIAL OIL AND SALT.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2018, v. 66, n. 2, p. 365, doi. 10.11118/actaun201866020365
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- Article
SENSORY QUALITY, COLOUR AND OXIDATIVE STABILITY OF CURED COOKED HAM WITH PROPOLIS EXTRACT.
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- Slovak Journal of Food Sciences, 2014, v. 8, n. 1, p. 102, doi. 10.5219/365
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- Article
Effect of Propolis Used in the Broiler Feed Mixtures to the Selected Quality Indicators of Cooked Ham.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 2, p. 22
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- Article
Evaluation of Selected Properties Strains Lb. plantarum.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 1, p. 118
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- Article
Microbiological Contamination and Tetracycline Resistance of Enterococci Isolated from Gastrointestinal Tract and Abdominal Cavity of Chickens.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2013, v. 46, n. 1, p. 30
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- Article
Antibiotic Resistance of Enterococcus faecalis Isolated from Gastrointestinal Tract of Broiler Chickens after Propolis and Bee Pollen Addition.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2012, v. 45, n. 1, p. 58
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- Article
Effect of Nutrition with Propolis and Bee Pollen Supplements on Bacteria Colonization Pattern in Gastrointestinal Tract of Broiler Chickens.
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- Scientific Papers: Animal Science & Biotechnologies / Lucrari Stiintifice: Zootehnie si Biotehnologii, 2012, v. 45, n. 1, p. 63
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- Article
Microbial biofilms in a meat processing environment.
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- Meat Technology, 2023, v. 64, n. 2, p. 508, doi. 10.18485/meattech.2023.64.2.98
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- Article
Characteristics of traditional guaranteed meat specialties in Slovakia.
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- Meat Technology, 2023, v. 64, n. 2, p. 12, doi. 10.18485/meattech.2023.64.2.2
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- Article
EFFECT OF SOMATIC CELL COUNTS OCCURRED IN MILK ON QUALITY OF SLOVAK TRADITIONAL CHEESE - PARENICA.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 675, doi. 10.5219/1099
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- Article
CHANGES IN CHOSEN PROPERTIES OF SOFT CHEESES WITH CHILLI PEPPER DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 628, doi. 10.5219/971
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- Article
EFFECT OF THYME AND OREGANO AQUEOUS TEA INFUSIONS ON THE LIPID OXIDATION AND SENSORY CHARACTERISTICS OF FRANKFURKTERS SAUSAGES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 602, doi. 10.5219/798
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- Article
EFFECT OF THYME AND OREGANO AQUEOUS TEA INFUSIONS ON THE MICROBIOLOGICAL CHARACTERISTICS OF SAUSAGES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 571, doi. 10.5219/761
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- Article
EFFECTS OF FLORAL HONEY AND PRESSED FLAX SEEDS ON INTENSITY OF YOGURT AROMA, SWEETNESS AND SOUR TASTE OF YOGURTS DURING STORAGE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2017, v. 11, n. 1, p. 436, doi. 10.5219/760
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- Article
SELECTED TECHNOLOGICAL PROPERTIES AND ANTIBIOTIC RESISTANCE OF ENTEROCOCCI ISOLATED FROM MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 518, doi. 10.5219/652
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- Article
EFFECT OF SPICES COMMERCIAL MIXTURE WITH GLUCONO-DELTALACTONE ON THE QUALITY OF FERMENTED DRY-CURED SAUSAGES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 295, doi. 10.5219/603
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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 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 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
SENSORY QUALITY, COLOUR AND OXIDATIVE STABILITY OF CURED COOKED HAM WITH PROPOLIS EXTRACT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2014, v. 8, n. 1, p. 102, doi. 10.5219/365
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- Article
OCCURRENCE OF ANTIBIOTIC RESISTANT ENTEROCOCCI ON SKIN OF TEATS AND TEAT CUPS OF MILKING MACHINE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2013, v. 7, n. 1, p. 181, doi. 10.5219/310
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- Article
EFFECT OF NITRATE-REDUCING BACTERIA AND CELERY ROOT (APIUM GRAVEOLENS VAR. RAPACEUM) ON THE SENSORY PROPERTIES OF DRIED MEAT "BILTONG".
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- Journal of Microbiology, Biotechnology & Food Sciences, 2024, v. 14, n. 1, p. 1
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- Article
EVALUATION OF RABBIT KIDNEY AFTER ADDITION OF AMYGDALIN.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 12, p. 1, doi. 10.55251/jmbfs.9300
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- Article
CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2020, v. 9, n. 5, p. 1016, doi. 10.15414/jmbfs.2020.9.5.1016-1019
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- Article
MICROBIOLOGY SAFETY ASSESSMENT OF BRINE AFTER WET SALTING OF MEAT.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 431, doi. 10.15414/jmbfs.2019.9.special.431-433
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- Article
POLLEN CAN - TESTING OF BEE POLLEN FERMENTATION IN MODEL CONDITIONS.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 2, p. 805, doi. 10.15414/jmbfs.2018.8.2.805-811
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- Article
EFFECT OF ADDED RAPE HONEY ON CHOSEN PHYSICOCHEMICAL AND TEXTURAL PROPERTIES AND ANTIOXIDANT ACTIVITY OF YOGURTS DURING STORAGE.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2018, v. 8, n. 2, p. 802, doi. 10.15414/jmbfs.2018.8.2.802-804
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- Article
The Impact of Different Factors on the Quality and Volatile Organic Compounds Profile in "Bryndza" Cheese.
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- Foods, 2020, v. 9, n. 9, p. 1195, doi. 10.3390/foods9091195
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- Article