Slovensky

Scientific journal

56 2017


,

4
305–317 Kwaw, E. – Ma, Y. – Tchabo, W. – Apaliya, M. T. – Xiao, L. – Wu, M.
Effect of lactic acid fermentation on the phytochemical, volatile profile and sensory attributes of mulberry juice
318–325 Regecová, I. – Turek, P. – Jevinová, P. – Pipová, M. – Mačanga, J.
Monitoring of microbiological quality in the process of production of steak tartare
326–334 Boroski, M. – Crupi, P. – Tamborra, P. – Antonacci, D. – Toci, A. T.
Influence of winemaking techniques with low sulphur dioxide on wine varieties Chardonnay, Pinot and Montepulciano
335–340 Juhás, P. – Mrázová, J. – Bučko, O. – Lehotayová, A. – Lenártová, P. – Chlebo, P.
Influence of consumption of pork enriched by organic selenium on selenium level in blood serum and selected blood lipid parameters in consumers
341–350 Klimešová, M. – Hanuš, O. – Tomáška, M. – Hofericová, M. – Vorlová, L. – Chládek, G. – Jedelská, R. – Nejeschlebová, L. – Vondrušková, E.
Correlation between total bacterial and somatic cell counts in bulk tank ewes’ milk
351–361 Mierzwa, D. – Pawłowski, A.
Convective drying of potatoes assisted by microwave and infrared radiation – process kinetics and quality aspects
362–371 Skočková, A. – Koláčková, I. – Kubelová, M. – Karpíšková, R.
Shiga toxin-producing Escherichia coli (STEC) in the Czech Republic: Characterization of pathogenic strains isolated from pig and cattle carcasses
372–380 Guo, L.
Enzymatic hydrolysis of lotus rhizome starch using alpha-amylase and glucoamylase
381–388 Belajová, E. – Tobolková, B. – Daško, Ľ. – Polovka, M. – Durec, J.
Changes in colour, ascorbic acid and 5-hydrohymethylfurfural concentration in grapefruit and carrot juices during storage
389–397 Schvarczová, E. – Štefániková, J. – Jankura, E. – Kolek, E.
Selection of autochthonous Saccharomyces cerevisiae strains for production of typical Pinot Gris wines
398–399 Authors 2017
Authors 2017
400 Reviewers 2017
Reviewers 2017

<-- BACK