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Physical, microbiological and sensory quality of gluten-free biscuits prepared from rice flour and potato pulp
27. 05. 2016 (PDF, 359.1 Kb)
Gluten-free muffins based on fermented and unfermented buckwheat flour – content of selected elements
27. 05. 2016 (PDF, 226.34 Kb)
Low-fat beef patties with cold-pressed oils optimized by mixture design
21. 02. 2016 (PDF, 449.78 Kb)
Comparison of volatiles identified in Aronia melanocarpa and Amelanchier alnifolia using solid-phase microextraction coupled to gas chromatography-mass spectrometry
21. 02. 2016 (PDF, 434.91 Kb)
Investigation of a product-specific active packaging material based on chitosan biofilm with spice oleoresins
21. 02. 2016 (PDF, 349 Kb)
Effect of diet on oxidation and profile of volatile compounds of pork after freezing storage
21. 02. 2016 (PDF, 266.23 Kb)
Probiotic dairy dessert supplemented with whey protein concentrate: effect on the viability of Lactobacillus acidophilus, on texture, physicochemical and sensory features
21. 02. 2016 (PDF, 256.45 Kb)
Antioxidant activity and physical properties of hydroxypropylmethylcellulose films enriched with essential oils
21. 02. 2016 (PDF, 683.92 Kb)
Design of a starter culture to produce a reduced-fat soft cheese with added bio-value
21. 02. 2016 (PDF, 691.99 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)
Pozvánka
26. 06. 2013 (PDF, 111.28 Kb)
Vedecké publickácie
16. 03. 2016 (PDF, 425.4 Kb)
PC 2015
07. 03. 2016 (PDF, 308.68 Kb)
Pozvánka
26. 06. 2013 (PDF, 111.28 Kb)