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Effect of different extraction conditions on the antioxidant potential of baru almonds (Dipteryx alata Vog.): comparison to common nuts from Brazil
22. 05. 2014 (PDF, 181.82 Kb)
Antioxidant and nutritional potential of cookies enriched with Spirulina platensis and sources of fibre
21. 05. 2014 (PDF, 181.39 Kb)
Effects of pseudocereals, legumes and inulin addition on selected nutritional properties and glycemic index of whole grain wheat-based biscuits
21. 05. 2014 (PDF, 163.71 Kb)
Evaluation of volatile compounds in chicken breast meat using simultaneous distillation and extraction with odour activity value
21. 05. 2014 (PDF, 83.67 Kb)
Utilization of citrus albedo in tarhana production
21. 05. 2014 (PDF, 144.39 Kb)
Staphylococcus aureus in unripened ewes’ lump cheese. Part 1: Exposure assessment after first 24 h of fermentation
21. 05. 2014 (PDF, 213.99 Kb)
Physicochemical and bioactive properties of the fibrous fraction of hard-to-cook black bean (Phaseolus vulgaris L. var. Jamapa)
21. 05. 2014 (PDF, 149.74 Kb)
Quality of apple-whey and apple beverages over 12-month storage period
21. 05. 2014 (PDF, 147.14 Kb)
Effect of different drying methods on drying characteristics, colour and microstructure properties of mushroom
22. 05. 2014 (PDF, 728.21 Kb)
Evaluation of different methods for DNA extraction from milk
21. 05. 2014 (PDF, 98 Kb)
Nová e-kniha TRADIČNÉ POKRMY V MODERNEJ KUCHYNI
28. 05. 2014 (PDF, 405.72 Kb)
Výročná správa NPPC 2017
27. 05. 2021 (PDF, 6.31 Mb)
Nová e-kniha
27. 05. 2014 (PDF, 413.01 Kb)
Výročná správa NPPC 2018
27. 05. 2021 (PDF, 5.48 Mb)