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Efficiency of using spicy and aromatic plant ingredients in the technology of semi-smoked sausages.
- Published in:
- Scientific Journal 'Animal Science & Food Technologies', 2024, v. 15, n. 2, p. 119, doi. 10.31548/animal.2.2024.119
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- Article
Application of beekeeping products in the technology of raw smoked sausages.
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- Scientific Journal 'Animal Science & Food Technologies', 2023, v. 14, n. 3, p. 86, doi. 10.31548/animal.3.2023.86
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- Article
The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei.
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- Slovak Journal of Food Sciences, 2023, v. 17, p. 759, doi. 10.5219/1905
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- Article
Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology.
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- Slovak Journal of Food Sciences, 2023, v. 17, p. 929, doi. 10.5219/1926
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- Publication type:
- Article
The microscopic structure of pork neck after cooling with showering stiving and processing by culture Lactobacillus sakei.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 759, doi. 10.5219/1905
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- Publication type:
- Article
Physical and mathematical modelling of the massing process of marinated pork and beef preparation technology.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2023, v. 17, n. 1, p. 929, doi. 10.5219/1926
- By:
- Publication type:
- Article
Influence of balsamic vinegar on the quality indicators of natural semi-finished pork meat products.
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- Scientific Journal 'Animal Science & Food Technologies', 2022, v. 13, n. 3, p. 59, doi. 10.31548/animal.13(3).2022.59-66
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- Publication type:
- Article
Determination of the biological value of minced semi-finished products with a complex food additive by the enzymatic method.
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- Scientific Journal 'Animal Science & Food Technologies', 2021, v. 12, n. 1, p. 48, doi. 10.31548/animal2021.01.048
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- Article
USE OF AROMATIC ROOT VEGETABLES IN THE TECHNOLOGY OF FRESHWATER FISH PRESERVES.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 296, doi. 10.5219/1581
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- Article
ASPECTS OF THE INFLUENCE OF VEGETABLE-OIL-BASED MARINADE ON ORGANOLEPTIC AND PHYSICOCHEMICAL INDICATORS OF THE QUALITY OF SEMI-FINISHED NATURAL MARINATED MEAT PRODUCTS.
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- Slovak Journal of Food Sciences, 2021, v. 15, p. 513, doi. 10.5219/1527
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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
ASPECTS OF THE INFLUENCE OF VEGETABLE-OIL-BASED MARINADE ON ORGANOLEPTIC AND PHYSICOCHEMICAL INDICATORS OF THE QUALITY OF SEMI-FINISHED NATURAL MARINATED MEAT PRODUCTS.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2021, v. 15, n. 1, p. 513, doi. 10.5219/1527
- By:
- Publication type:
- Article