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Rapid and sensitive detection of pathogenic Yersinia enterocolitica strains in food using selective enrichment and real-time PCR
17. 06. 2009 (PDF, 140.68 Kb)
Comparison of deoxynivalenol, ochratoxin A and aflatoxin B1 levels in conventional and organic durum semolina and the effect of milling
17. 06. 2009 (PDF, 156.36 Kb)
A comparative study of arabinogalactan-protein isolates from instant coffee powder of Coffea arabica beans
17. 06. 2009 (PDF, 251.49 Kb)
Effect of fat composition on some physico-chemical parameters and sensorial evaluation of dark chocolate
17. 06. 2009 (PDF, 142.73 Kb)
Identification of lactic acid bacteria in Slovakian bryndza cheese
17. 06. 2009 (PDF, 98.63 Kb)
Protein-stabilized oil-in-water emulsions and low-fat dairy stirred gels
24. 03. 2009 (PDF, 257.43 Kb)
Instructions for authors
24. 03. 2009 (PDF, 88.97 Kb)
Relation between food and drinking habits, and skin autofluorescence and intima media thickness in subjects at high cardiovascular risk
24. 03. 2009 (PDF, 119.4 Kb)
DASKALAKI, D. – KEFI, G. – KOTSIOU, K. – TASIOULA-MARGARI, M.
24. 03. 2009 (PDF, 527.24 Kb)
Effect of heat treatment and dough formulation on the formation of Maillard reaction products in fine bakery products – benefits and weak points
19. 03. 2009 (PDF, 184.29 Kb)
Elimination of acrylamide by polymerization catalysed by inorganic food components
19. 03. 2009 (PDF, 159.24 Kb)
Acrylamide formation and its impact on the mechanism of the early Maillard reaction
19. 03. 2009 (PDF, 166.5 Kb)
Výročná správa 2008
29. 05. 2009 (PDF, 1.26 Mb)
Pozvánka
29. 06. 2010 (PDF, 109.5 Kb)