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Safety features of lactobacilli from bryndza cheese and whey inferred from whole genome sequencing
28. 05. 2024 (PDF, 285.4 Kb)
Comparison of physico-chemical properties of honeys produced by Melipona beecheii bees from low deciduous forest at harvest and post-harvest seasons
28. 05. 2024 (PDF, 374.75 Kb)
Social representations and food neophobia of vegetarian ready-to-eat meals cooked by sous-vide method
28. 05. 2024 (PDF, 297.6 Kb)
Impact of particle size and plantain variety on nutritional quality, physico-chemical properties, and functionalities of powders prepared from New Ivorian plantain hybrids
28. 05. 2024 (PDF, 542.41 Kb)
Development of a model for evaluating the nutritional quality of bread and bakery products
28. 05. 2024 (PDF, 413.29 Kb)
Quality classification and shelf life determination of spinach using deep learning methodology
28. 05. 2024 (PDF, 673.92 Kb)
Carbohydrate engineering in sweet energy biscuits
28. 05. 2024 (PDF, 302.58 Kb)
Contribution of aroma precursors to the formation of aroma-active compounds in hot-air-dried shrimp studied by reaction models
28. 05. 2024 (PDF, 540.88 Kb)
Evaluation of qualitative parameters of commercial fermented coconut plant-based yoghurt alternatives on the market in Slovakia
28. 05. 2024 (PDF, 376.03 Kb)
Spearmint hydrodistillation by-products: antioxidant activity and effects on lipid oxidation in sunflower and flaxseed oils
28. 05. 2024 (PDF, 394.29 Kb)
TRENDY v potravinárstve 1/2024
13. 05. 2024 (PDF, 3 Mb)
Príloha č. 1
24. 09. 2014 (PDF, 113.13 Kb)
Ročník 29, 2024, č.1
13. 05. 2024 (PDF, 3 Mb)