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Identification of volatile organic compounds in honeydew honeys using comprehensive gas chromatography
22. 11. 2014 (PDF, 255.34 Kb)
The effects of seasonal dynamics on sensory, chemical and microbiological quality parameters of vacuum-packed sardine (Sardinella aurita)
22. 11. 2014 (PDF, 135.36 Kb)
Investigation of active ingredients in red wines transferred into non-aqueous media
22. 11. 2014 (PDF, 268.91 Kb)
gamma-Glutamyl-transferase, xanthine oxidase and total free sulfhydryls as potential markers for pasteurization treatments in dairy technology
22. 11. 2014 (PDF, 96.98 Kb)
Physicochemical, nutritional and sensory properties of deep fat-fried fortified tortilla chips with broccoli (Brassica oleracea L. convar. italica Plenck) flour
22. 11. 2014 (PDF, 150.78 Kb)
Influence of different nutrition conditions on main volatiles of wine yeasts
22. 11. 2014 (PDF, 113.86 Kb)
Impact of socio-economic factors and nutritional education on the composition of daily diet of university students
22. 11. 2014 (PDF, 113.15 Kb)
Bioactive compounds and antioxidant capacity of yellow Yinzhen tea affected by different extraction conditions
22. 08. 2014 (PDF, 270.93 Kb)
Staphylococcus aureus in unripened ewes’ lump cheese. Part 2: Exposure assessment at the time of consumption
22. 08. 2014 (PDF, 161.21 Kb)
Effects of temperature and immersion time on rehydration of osmotically treated pork meat
22. 08. 2014 (PDF, 201 Kb)
Odborné výstupy projektu v rokoch 2010 - 2014
20. 10. 2014 (PDF, 229.72 Kb)
PC 2022
03. 03. 2023 (PDF, 805.01 Kb)
Trendy 1/2014
12. 09. 2014 (PDF, 5.82 Mb)
Ročník 19, 2014, č. 1
20. 10. 2014 (PDF, 5.82 Mb)
Výročná správa o činnosti ústavu za rok 2010
20. 10. 2011 (PDF, 603.42 Kb)