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Sensory evaluation and acceptance Of food made of edible insects.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 921, doi. 10.5219/1430
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- Publication type:
- Article
BIOLOGICALLY ACTIVE COMPOUNDS CONTAINED IN GRAPE POMACE.
- Published in:
- Slovak Journal of Food Sciences, 2020, v. 14, p. 854, doi. 10.5219/1433
- By:
- Publication type:
- Article
Sensory evaluation and acceptance Of food made of edible insects.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 921, doi. 10.5219/1430
- By:
- Publication type:
- Article
BIOLOGICALLY ACTIVE COMPOUNDS CONTAINED IN GRAPE POMACE.
- Published in:
- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 854, doi. 10.5219/1433
- By:
- Publication type:
- Article
EFFECT OF TEMPERATURE AND FEED ON THE MINERAL CONTENT AND THE CONTENT OF SELECTED HEAVY METALS IN MEALWORM.
- Published in:
- Journal of Elementology, 2020, v. 25, n. 3, p. 1077, doi. 10.5601/jelem.2019.24.4.1932
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- Publication type:
- Article
EFFECT OF TEMPERATURE AND FEED ON THE MINERAL CONTENT AND THE CONTENT OF SELECTED HEAVY METALS IN MEALWORM.
- Published in:
- Journal of Elementology, 2020, n. 3, p. 1077, doi. 10.5601/jelem.2019.24.4.1932
- By:
- Publication type:
- Article