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Mineral content as an aspect of nutrition marketing: case study of honey market in Slovakia
20. 09. 2020 (PDF, 342.92 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)
Plán ÚS 2020
24. 09. 2020 (PDF, 509.2 Kb)
Plán ÚS 2020
03. 09. 2020 (PDF, 509.2 Kb)
Plán ÚS 2020
19. 06. 2020 (PDF, 511.7 Kb)
PC 1992-1995
18. 09. 2020 (PDF, 8.83 Mb)