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Molecular diagnostic test systems for meat identification: A comparison study of the MEAT 5.0 LCD-Array and innuDETECT Assay detection methods.
- Published in:
- Acta Veterinaria Brno, 2020, v. 89, n. 1, p. 89, doi. 10.2754/avb202089010089
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- Article
Screening of the Honey Aroma as a Potential Essence for the Aromachology.
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- Applied Sciences (2076-3417), 2021, v. 11, n. 17, p. 8177, doi. 10.3390/app11178177
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- Article
Aromatic Profile of Hydroponically and Conventionally Grown Tomatoes.
- Published in:
- Applied Sciences (2076-3417), 2021, v. 11, n. 17, p. 8012, doi. 10.3390/app11178012
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- Article
PREFERENCE MAPPING OF SLOVAK CHEESE.
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- Slovak Journal of Food Sciences, 2020, v. 14, p. 1211, doi. 10.5219/1092
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- Article
PREFERENCE MAPPING OF SLOVAK CHEESE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 1211, doi. 10.5219/1092
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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
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
APPLICATION OF ELECTRONIC NOSE FOR DETERMINATION OF SLOVAK CHEESE AUTHENTICATION BASED ON AROMA PROFILE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 262, doi. 10.5219/1076
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- Article
ECOTOXICOLOGICAL STUDIES OF AKMOLA REGION LAKES.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 25, doi. 10.5219/824
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- Article
CHARACTERISTICS OF TEXTURAL AND SENSORY PROPERTIES OF OŠTIEPOK CHEESE.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 116, doi. 10.5219/855
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- Article
THE EFFECT OF UV-C IRRADIATION ON GRAPE JUICE TURBIDITY, SENSORIC PROPERTIES AND MICROBIAL COUNT.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2018, v. 12, n. 1, p. 1, doi. 10.5219/856
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- Article
The Effect of Amanita rubescens Pers Developmental Stages on Aroma Profile.
- Published in:
- Journal of Fungi, 2021, v. 7, n. 8, p. 1, doi. 10.3390/jof7080611
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- Article
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese.
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- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 273, doi. 10.17221/42/2020-CJFS
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- Article