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The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 358, doi. 10.5219/1869
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- Publication type:
- Article
Study of indicators of quality and safety of sour cream with vegetable oils.
- Published in:
- Slovak Journal of Food Sciences, 2023, v. 17, p. 444, doi. 10.5219/1876
- By:
- Publication type:
- Article
The expressiveness of meat forms of cattle depending on the content of adipose tissue under the skin and between the muscles.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 358, doi. 10.5219/1869
- By:
- Publication type:
- Article
Study of indicators of quality and safety of sour cream with vegetable oils.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 444, doi. 10.5219/1876
- By:
- Publication type:
- Article
Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 356, doi. 10.5219/1769
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- Publication type:
- Article
The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes.
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 473, doi. 10.5219/1774
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- Publication type:
- Article
Manifestation of living and post-slaughter traits of productivity in inbred and outbred bull calves of Ukrainian meat cattle breed.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 356, doi. 10.5219/1769
- By:
- Publication type:
- Article
The effect of astaxanthin and lycopene on the content of fatty acids in the yolks of chicken eggs under different storage regimes.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 473, doi. 10.5219/1774
- By:
- Publication type:
- Article
USE OF AROMATIC ROOT VEGETABLES IN THE TECHNOLOGY OF FRESHWATER FISH PRESERVES.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 296, doi. 10.5219/1581
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- Publication type:
- Article
THE USE OF SECONDARY FISH RAW MATERIALS FROM SILVER CARP IN THE TECHNOLOGY OF STRUCTURING AGENTS.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 546, doi. 10.5219/1626
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- Publication type:
- Article
USE OF AROMATIC ROOT VEGETABLES IN THE TECHNOLOGY OF FRESHWATER FISH PRESERVES.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 296, doi. 10.5219/1581
- By:
- Publication type:
- Article
THE USE OF SECONDARY FISH RAW MATERIALS FROM SILVER CARP IN THE TECHNOLOGY OF STRUCTURING AGENTS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 546, doi. 10.5219/1626
- By:
- Publication type:
- Article
Stability of selenium and iodine in the functional meat products prepared with seaweeds under different cooking procedures.
- Published in:
- Ukrainian Food Journal, 2021, v. 10, n. 1, p. 136, doi. 10.24263/2304-974X-2021-10-1-12
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- Publication type:
- Article
ANTIOXIDANT EFFECT OF FAT-SOLUBLE ROSEMARY AND GREEN TEA EXTRACTS ON STORAGE PERIOD PROLONGATION OF MEAT PASTE.
- Published in:
- Journal of Hygienic Engineering & Design, 2020, v. 33, p. 3
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- Publication type:
- Article
THE INFLUENCE OF CAVITATION EFFECTS ON THE PURIFICATION PROCESSES OF BEET SUGAR PRODUCTION JUICES.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 451, doi. 10.5219/1284
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- Publication type:
- Article
THE INFLUENCE OF CAVITATION EFFECTS ON THE PURIFICATION PROCESSES OF BEET SUGAR PRODUCTION JUICES.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 451, doi. 10.5219/1284
- By:
- Publication type:
- Article
Multi brines in the production of beef ham.
- Published in:
- Ukrainian Food Journal, 2014, v. 3, n. 4, p. 540
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- Publication type:
- Article