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Sequencing and analysing the genome of Lactiplantibacillus plantarum DSM 12028 in search of extracellular lipases
03. 12. 2024 (PDF, 311.21 Kb)
Selection of salt level in noodle making using technique for order of preference by similarity to ideal solution
03. 12. 2024 (PDF, 516.44 Kb)
Effects of spray drying conditions on physico-chemical properties of encapsulated powder prepared by water-in-oil-in-water acerola emulsion
03. 12. 2024 (PDF, 3.41 Mb)
Young consumers’ intention to purchase organic food: Serbian case study
03. 12. 2024 (PDF, 313.26 Kb)
Nutritional profile and sensory characteristics of hummus with the addition of wakame (Undaria pinnatifida)
03. 12. 2024 (PDF, 241.59 Kb)
Lactobacilli as an adjunct culture have a weak effect on organoleptic properties as well as short- and medium-chain fatty acids of model ewes' lump cheeses
03. 12. 2024 (PDF, 314.27 Kb)
Roselle ice cream with sargassum alginate powder: quality and customer satisfaction
03. 12. 2024 (PDF, 260.39 Kb)
Influence of freezing regimes on the quality, physico-chemical and functional-technological characteristics of quail meat and semi-finished products from it
03. 12. 2024 (PDF, 275.56 Kb)
Ochratoxin A in hazelnuts
03. 12. 2024 (PDF, 390.13 Kb)
TRENDY v potravinárstve 2/2024
15. 01. 2025 (PDF, 2.07 Mb)
PC 2024
13. 05. 2025 (PDF, 810.84 Kb)
Príloha č. 2 ku kontraktu
29. 09. 2014 (PDF, 1.35 Mb)
Ročník 29, 2024, č.2
15. 01. 2025 (PDF, 2.07 Mb)
Dodatok č. 2
24. 09. 2014 (PDF, 79.97 Kb)