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Antioxidant activity and physical properties of hydroxypropylmethylcellulose films enriched with essential oils
21. 02. 2016 (PDF, 683.92 Kb)
Starch bread with a share of non-wheat flours as a source of bioactive compounds in gluten-free diet
21. 02. 2016 (PDF, 691.03 Kb)
Classical oenological parameters and concentration of selected higher alcohols and esters in traditional fermented Slovakian and Bulgarian wines
21. 02. 2016 (PDF, 665.84 Kb)
Contents of the volume 54, 2015
09. 11. 2015 (PDF, 51.97 Kb)
Anthocyanins and phenolic compounds in five ripening stages of Byrsonima ligustrifolia after extraction optimization
09. 11. 2015 (PDF, 170.9 Kb)
Suitability of lactic acid bacteria for fermentation of maize and amaranth
09. 11. 2015 (PDF, 147.96 Kb)
Antioxidant and proteinase inhibition activity of main oat avenanthramides
09. 11. 2015 (PDF, 107.37 Kb)
Effect of high pressure processing on the quality characteristics and shelf life of low-sodium re-structured chicken nuggets
09. 11. 2015 (PDF, 498.88 Kb)
Chemical composition and content of free tryptophan in Slovenian bee pollen
09. 11. 2015 (PDF, 129.17 Kb)
Isolation of autochthonous lactic acid bacteria from ewes’ lump cheese, bryndza cheese and barrelled ewes’ cheese, and their characterization using Fourier transform infrared spectroscopy
10. 11. 2015 (PDF, 107.75 Kb)
Príloha č. 2
26. 01. 2016 (PDF, 983.66 Kb)
Kontrakt na rok 2016
26. 01. 2016 (PDF, 983.66 Kb)
Pozvánka
26. 06. 2013 (PDF, 111.28 Kb)
PC 2015
07. 03. 2016 (PDF, 308.68 Kb)