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Comparative study on quality characteristics of yogurt from goats’ milk processed by various heating treatments
09. 12. 2021 (PDF, 2.67 Mb)
Fatty acid profiles, nutritional quality and sensory characteristics of unconventional oils and fats on the Slovenian market
09. 12. 2021 (PDF, 499.59 Kb)
Development of a new mathematical modelling approach for prediction of growth kinetics of Listeria monocytogenes in milk
09. 12. 2021 (PDF, 895.47 Kb)
Current advances in anthocyanins: structure, bioactivity and human health
27. 09. 2021 (PDF, 383.29 Kb)
Textural properties and quality of meat products containing fruit or vegetable products: A review
27. 09. 2021 (PDF, 400.6 Kb)
Quality evaluation of cold-pressed oils and semi-defatted cake flours obtained on semi-industrial scale
27. 09. 2021 (PDF, 408.09 Kb)
Evaluation of antioxidant and protein denaturation inhibition activities of selected underutilized fruits grown in Sri Lanka
26. 06. 2021 (PDF, 346.34 Kb)
Oxidative stability, physico-chemical and sensory properties of mayonnaise enriched with carotenoids from sea buckthorn pomace during refrigerated storage
25. 06. 2021 (PDF, 1.09 Mb)
Selected viral, protozoan and bacterial agents on minimally processed vegetables and sprouts at point of sale
25. 06. 2021 (PDF, 262.43 Kb)
Evaluation and acceptability of alternative food recipes for patients with phenylketonuria
25. 06. 2021 (PDF, 366.8 Kb)
TRENDY v potravinárstve 2/2021
24. 11. 2021 (PDF, 2.97 Mb)
Pozvánka na ÚS
19. 11. 2021 (PDF, 715.18 Kb)
Ročník 26, 2021, č.2
24. 11. 2021 (PDF, 2.97 Mb)