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Comparison of specificity and sensitivity of biochip and real-time polymerase chain reaction for pork in food
11. 09. 2019 (PDF, 261.58 Kb)
Viability and biofilm formation of Arcobacter spp. at various processing temperatures
11. 09. 2019 (PDF, 310.81 Kb)
Influence of variety and production system on selected chemical parameters of beetroot juices prepared from seven beetroot varieties
11. 09. 2019 (PDF, 325.52 Kb)
Update of concepts in food microbiology education in Slovakia: from food microbiology to predictive microbiology and microbiological risk assessment in foods
11. 09. 2019 (PDF, 300.52 Kb)
Microorganisms and volatile aroma-active compounds in “nite“ and “vojky” cheeses
09. 05. 2019 (PDF, 336.59 Kb)
The impact of dairy starter cultures on selected qualitative properties of functional fermented beverage prepared from germinated white kidney beans
02. 05. 2019 (PDF, 325.04 Kb)
TRENDY v potravinárstve 1/2019
05. 08. 2019 (PDF, 2.94 Mb)
Program
16. 05. 2019 (PDF, 305.93 Kb)
TRENDY v potravinárstve 2/2018
20. 05. 2019 (PDF, 2.22 Mb)
Ročník 24, 2019, č.1
05. 08. 2019 (PDF, 2.94 Mb)
Kontrakt č. 501/2013-820/MPRV SR
19. 12. 2013 (PDF, 1.81 Mb)
Ročník 24, 2019, č.1
05. 08. 2019 (PDF, 2.94 Mb)
Ročník 23, 2018, č. 2
20. 05. 2019 (PDF, 2.22 Mb)
Príloha 2
02. 12. 2013 (PDF, 167.53 Kb)
1. štvrťrok 2012
21. 12. 2012 (PDF, 35.29 Kb)
JFNR instructions rev 2019-05-01
02. 05. 2019 (PDF, 280.89 Kb)