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Changes in amino acid composition during fermentation and its effects on the inhibitory activity of angiotensin-I-converting enzyme of jack bean tempe following in vitro gastrointestinal digestion
28. 11. 2019 (PDF, 362.51 Kb)
Characterization of volatile organic compounds in Slovak Tokaj wines
28. 11. 2019 (PDF, 1.32 Mb)
Thermal inactivation of Aspergillus lacinosus ascospores as a function of temperature and soluble solids content in fruit jam
12. 09. 2019 (PDF, 331.17 Kb)
Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties
28. 11. 2019 (PDF, 375.75 Kb)
Biological activity, antioxidant capacity and volatile profile of enriched Slovak chocolates
12. 09. 2019 (PDF, 352.76 Kb)
Evaluation of the use of dietary supplements among first-grade primary school children from Poland in the context of the socioeconomic status of the family and children’s health status
12. 09. 2019 (PDF, 285.48 Kb)
Protein profiles of buckwheat, rye and oat during in vitro gastro-duodenal digestion
12. 09. 2019 (PDF, 1.2 Mb)
Evaluation of the Maillard reaction in infant formulas after opening
12. 09. 2019 (PDF, 384.66 Kb)
TRENDY v potravinárstve 2/2019
08. 11. 2019 (PDF, 3.85 Mb)
Plán ÚS 2019
06. 11. 2019 (PDF, 579.97 Kb)
VYHLÁSENÉ denné TÉMY 2019
07. 10. 2019 (PDF, 1.94 Mb)
HOVORME O JEDLE 2019 - plagát
07. 10. 2019 (PDF, 2.84 Mb)
Plán ÚS 2019
02. 10. 2019 (PDF, 580.69 Kb)