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Comparison of factors determining voluntarily fortified food consumption between children and adolescents in Central-Eastern Poland
10. 09. 2018 (PDF, 262.79 Kb)
Dietary organic selenium supplementations affect oxidative stability of chilled and frozen chicken meat
10. 09. 2018 (PDF, 379.08 Kb)
Effect of acetylation on quality attributes of potato protein preparations heated to various temperatures
10. 09. 2018 (PDF, 453.11 Kb)
Functional properties and technological applications of vegetables leaves
10. 09. 2018 (PDF, 342.46 Kb)
Use of dietary supplements in differently physically active adolescents
10. 09. 2018 (PDF, 255.76 Kb)
High pressure processing for sea buckthorn juice with higher superoxide dismutase activity
10. 09. 2018 (PDF, 1.06 Mb)
Effects of thermal-acid treatment on degradation and amplification of wheat and maize DNA
10. 09. 2018 (PDF, 1.35 Mb)
Genome-wide association study for colour traits of steamed wheat flour bread using single nucleotide polymorphism markers
25. 05. 2018 (PDF, 345.16 Kb)
Chemical profile and biological activity of tart cherry twigs: possibilities of plant waste utilization
10. 09. 2018 (PDF, 299.28 Kb)
Small scale biotransformation of food additive trans-2-hexenal to trans-2-hexenol by recombinant alcohol dehydrogenase and formate dehydrogenase produced in Escherichia coli
25. 05. 2018 (PDF, 951.43 Kb)
Detection of genes prtP, pepN, pepX and bcaT involved in formation of aroma-active compounds in lactic acid bacteria from ewes’ cheese
25. 05. 2018 (PDF, 267.58 Kb)
Corrigendum-JFNR-2017-4-pp341-350
25. 05. 2018 (PDF, 145.59 Kb)