337 results on '"Haščík, Peter"'
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2. Enhancing the Shelf Life of Sous-Vide Red Deer Meat with Piper nigrum Essential Oil: A Study on Antimicrobial Efficacy against Listeria monocytogenes.
3. Enhancing Deer Sous Vide Meat Shelf Life and Safety with Eugenia caryophyllus Essential Oil against Salmonella enterica.
4. THE AMINO ACID AND FATTY ACID PROFILE OF EUROPEAN BADGER (MELES MELES) MEAT
5. The amino and fatty acid profile of Japanese quail meat after dietary administration of bee bread
6. Diversity of microbiota in Slovak summer ewes’ cheese 'Bryndza'
7. MEAT PERFORMANCE AND PHYSICOCHEMICAL EVALUATION OF PIGEON MEAT.
8. MICROBIOLOGICAL QUALITY OF SOUS VIDE FISH MEAT TREATED WITH HONEY
9. Dried Herbs as an Easy-to-Use and Cost-Effective Alternative to Essential Oils to Extend the Shelf Life of Sheep Lump Cheese
10. The amino acid profile of broiler chicken meat after dietary administration of bee products and probiotics
11. MICROBIOLOGICAL QUALITY OF SOUS VIDE FISH MEAT TREATED WITH HONEY.
12. FAT OXIDATION, PROTEIN DEGRADATION AND COLOUR OF RAINBOW TROUT (ONCORHYNCHUS MYKISS) MEAT DURING 3 MONTHS OF FREEZER STORAGE
13. EFFECT OF SUPPLEMENTAL RED GRAPE POMACE ON TECHNOLOGICAL PROPERTIES OF ROSS 308 BROILER CHICKENS MEAT
14. MEAT PERFORMANCE, CHEMICAL COMPOSITION AND SENSORY EVALUATION OF MYOCASTOR COYPUS MEAT.
15. Antioxidant Effect of Natural Honeys Affected by Their Source and Origin
16. The effect of the addition of cricket flour as an added value on the quality of sausages
17. EFFECT OF BLACKCURRANT AND KAMCHATKA HONEYSUCKLE EXTRACTS ON QUALITY PROPERTIES OF RAW-COOKED MEAT PRODUCT
18. EFFECT OF SOUS VIDE HEAT TREATMENT ON PHTHALIC ACID ESTERS CONTENT IN MEAT
19. Microbiological Quality of Deer Meat Treated with Essential Oil Litsea cubeba
20. Meat and liver quality of overfed duck
21. PHYSICOCHEMICAL EVALUATION OF BADGER (MELES MELES) MEAT.
22. IMPACT OF HYGIENE LEVEL IN THE HONEY PRODUCTION PROCESS ON THE QUALITY AND SAFETY OF THE FINAL PRODUCT.
23. Microbiological quality of chicken meat treated with essential oils
24. The effects of bee pollen extracts on the broiler chicken’s gastrointestinal microflora
25. Effect of supplemental flax and pumpkin pomace on meat performance and quality of Ross 308 broiler chickens meat
26. INTERNAL FATS OF ROSS 308 BROILER CHICKENS AFTER APPLICATION OF GRAPE, FLAX AND PUMPKIN POMACE INTO THEIR DIET
27. The effect of selected microbial strains on internal milieu of broiler chickens after peroral administration
28. Antifungal and Antitoxigenic Effects of Selected Essential Oils in Vapors on Green Coffee Beans with Impact on Consumer Acceptability
29. NUTRITIONAL COMPOSITION, BIOLOGICAL ACTIVITY AND TECHNOLOGICAL PROPERTIES OF NEW SLOVAKIAN BLACK OAT VARIETIES
30. Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters)
31. Influence of Essential Oils on the Microbiological Quality of Fish Meat during Storage
32. The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage
33. The microbiological quality of minced pork treated with garlic in combination with vacuum packaging
34. The use of mutton in sausage production
35. EFFECT OF DIETARY RED GRAPE POMACE ON LIPID OXIDATION IN MEAT OF BROILER CHICKENS
36. EFFECT OF GRAPE POMACE SUPPLEMENTATION ON MEAT PERFORMANCE OF BROILER CHICKEN ROSS 308
37. CHEMICAL COMPOSITION OF MUSCLE AFTER BEE BREAD APPLICATION IN THE NUTRITION OF JAPANESE QUAILS
38. Slovak Sheep Cheese Bryndza as a Reservoir of Antimicrobial-Resistant Bacteria
39. Microbiota of Non-Smoked Slovak Cheese “Parenica”
40. Biogenic Amines in the Different Types of Cheese
41. The amino acid profile after addition of humic acids and phytobiotics into diet of broiler chicken
42. THE PROFILE OF FATTY ACIDS IN CHICKEN’S MEAT AFTER HUMIC ACID AND PHYTOBIOTICS APPLICATION
43. THE PROTEINS DEGRADATION IN DRY CURED MEAT AND METHODS OF ANALYSIS : A REVIEW
44. CHEMICAL COMPOSITION OF MUSCLE AFTER RED GRAPE POMACE APPLICATION IN THE NUTRITION OF BROILER CHICKENS.
45. The Effect of the Slaughter Weight on Carcass Composition, Body Measurements and Veal Quality of Holstein Calves
46. THE EFFECT OF BEE PRODUCTS AND PROBIOTIC ON MEAT PERFORMANCE OF BROILER CHICKENS
47. APPLICATION OF MALDI-TOF MASS SPECTROMETRY FOR IDENTIFICATION OF BACTERIA ISOLATED FROM TRADITIONAL SLOVAK CHEESE “PARENICA”
48. Combined Effect of Vacuum Packaging, Fennel and Savory Essential Oil Treatment on the Quality of Chicken Thighs
49. Biogenic Amines as Risk Factors of Food Chain
50. Identification of microorganisms from dairy products isolated using mass spectometry MALDI-TOF MS Biotyper and their antibiotic resistance
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