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Identification and technological characteristics of yeast strains from vineyards in Slovakia
20. 09. 2020 (PDF, 270.49 Kb)
Stabilization of sunflower and olive oils with savory (Satureja kitaibelii, Lamiaceae)
20. 09. 2020 (PDF, 640.07 Kb)
Antibacterial activity of biopolymer composite materials obtained from pumpkin oil cake and winter savory or basil essential oil against various pathogenic bacteria
20. 09. 2020 (PDF, 313.84 Kb)
Effects of storage temperature and time on metabolic and flavouromic profiles of roasted germinated sunflower seeds
20. 09. 2020 (PDF, 474.81 Kb)
Nutritional evaluation of processed beverages sold in Korea focusing on calcium, potassium, magnesium and boron contents
20. 09. 2020 (PDF, 243.52 Kb)
Determination of quality indicators and antioxidant activity of various fruit juices
20. 09. 2020 (PDF, 416.91 Kb)
Mineral content as an aspect of nutrition marketing: case study of honey market in Slovakia
20. 09. 2020 (PDF, 342.92 Kb)
Selected legumes as a source of valuable substances in human nutrition
20. 09. 2020 (PDF, 338.68 Kb)
French fries processed with a high content of linolenic acid, low n-6/n-3 ratio and good sensory acceptance after successive frying
16. 06. 2020 (PDF, 352.8 Kb)
Seasonal and geographical variations in chemical composition and fatty acid profile of Mediterranean mussels
16. 06. 2020 (PDF, 538.08 Kb)
Myo-inositol phosphates profile and in vitro bioavailability of selected minerals from spelt: Effects of hydrothermal processing and solid-state fermentation with Rhizopus oligosporus
16. 06. 2020 (PDF, 305.11 Kb)
Effects of fat content on selected qualitative parameters of a fermented coconut “milk” beverage
16. 06. 2020 (PDF, 260.01 Kb)
PC 1992-1995
18. 09. 2020 (PDF, 8.83 Mb)