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Published in Potravinarstvo (28.02.2024)
Published in Potravinarstvo (28.02.2024)
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Published in Potravinarstvo (19.02.2024)
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Characteristics of probiotic glutinous rice tapai with the addition of Lactobacillus plantarum 1 RN2-53 and some natural dyes
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Published in Potravinarstvo (19.02.2024)
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The rheological characteristics of the dough for semi-finished biscuits with the addition of crickets flour
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Published in Potravinarstvo (01.06.2024)
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Changes in the microbiota of Bryndza cheese after frozen storage
Simona Kunová, Peter Zajác, Jozef Čapla, Jozef Čurlej, Ivana Timoracká, Natália Čmiková, Miroslava Kačániová
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Published in Potravinarstvo (01.06.2024)
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Effect of light intensity on the photo-oxidation stability of red and yellow palm olein mixture
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Published in Potravinarstvo (01.06.2024)
Published in Potravinarstvo (01.06.2024)
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Spectroscopic assessment and quantitative analysis of the trace element composition of vegetable additives to meat products
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Published in Potravinarstvo (01.06.2024)
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The influence of cavitation effects on the purification processes of beet sugar production juices
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Published in Potravinarstvo (2021)
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Published in Potravinarstvo (01.11.2023)
Published in Potravinarstvo (01.11.2023)
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Modelling of the process of vybromechanical activation of plant raw material hydrolysis for pectin extraction
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Published in Potravinarstvo (28.05.2020)
Published in Potravinarstvo (28.05.2020)
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Characterization of soy curd residue and full-fat soy flour as protein-based food ingredients
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Published in Potravinarstvo (2024)
Published in Potravinarstvo (2024)
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Effects of laying hens housing system on eggs microbial contamination
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Published in Potravinarstvo (2024)
Published in Potravinarstvo (2024)
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Quality of bull beef of the Ukrainian black and white dairy breed in dependence on the development of subcutaneous adipose tissue
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Published in Potravinarstvo (29.11.2023)
Published in Potravinarstvo (29.11.2023)
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