Innovative approach to the production of craft bread: A combination of tradition and innovation.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2024, v. 18, p. 792, doi. 10.5219/1964
- By:
- Publication type:
- Article
Works matching AU Semko, Tetyana
Results: 7
1
2
The production of the innovative craft cheese "Anchan".
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2022, v. 16, n. 1, p. 705, doi. 10.5219/1778
- By:
- Publication type:
- Article
3
INNOVATIVE APPROACHES TO THE DEVELOPMENT OF A NEW SOUR MILK PRODUCT.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 970, doi. 10.5219/1688
- By:
- Publication type:
- Article
4
APPLICATION OF ULTRA-HIGH-TEMPERATURE PROCESSING OF RAW MILK TO IMPROVE CHEESE QUALITY.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2019, v. 13, n. 1, p. 840, doi. 10.5219/1186
- By:
- Publication type:
- Article
5
Innovative approach to the production of craft bread: A combination of tradition and innovation.
- Published in:
- Slovak Journal of Food Sciences, 2024, v. 18, p. 792, doi. 10.5219/1964
- By:
- Publication type:
- Article
6
The production of the innovative craft cheese "Anchan".
- Published in:
- Slovak Journal of Food Sciences, 2022, v. 16, p. 705, doi. 10.5219/1778
- By:
- Publication type:
- Article
7
INNOVATIVE APPROACHES TO THE DEVELOPMENT OF A NEW SOUR MILK PRODUCT.
- Published in:
- Slovak Journal of Food Sciences, 2021, v. 15, p. 970, doi. 10.5219/1688
- By:
- Publication type:
- Article