16 results on '"Haščík, Peter"'
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2. Microbiological quality of fresh and heat treated cow's milk during storage
3. Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat
4. Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment
5. Chemical and physical parameters of dried salted pork meat
6. The extension of shelf-life of chicken meat after application of caraway and anise essential oils and vacuum packaging
7. Application of lavender and rosemary essential oils improvement of the microbiological quality of chicken quarters
8. Quality evaluation of Korbačik cheese
9. Honey characteristics after extraction and half-year storage
10. Oxidative stability of chicken meat during storage influenced by the feeding of alfalfa meal
11. Sensory evaluation of coob 500 chicken meat after application of different additives in their nutrition
12. Effect of bee pollen extract as a supplemental diet on broilers´s ross 308 breast and thigh meat muscles fatty acids
13. EFFECT OF SELECTED FEED ADDITIVES ON INTERNAL QUALITY PARAMETERS OF TABLE EGGS
14. SENSORY EVALUATION OF MEAT CHICKENS ROSS 308 AFTER APPLICATION OF PROPOLIS IN THEIR NUTRITION
15. CHEMICAL STRUCTURE OF EUROPEAN BISON MUSCULUS LONGISSIMUS DORSI AT DIFFERENT STAGES OF AGE
16. THE INFLUENCE OF PROPOLIS APPLICATION TO MEAT UTILITY ON ROSS 308 BROILER CHICKENS
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