Authors
Miroslava Kačániová
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergy and Food Technology 35-601, Rzeszow, Poland
Jaroslav Gasper
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
Margarita Terentjeva
Latvia University of Agriculture, Faculty of Veterinary Medicine, Institute of Food and Environmental Hygiene K. Helmaņa iela 8, LV-3004,, Jelgava, Latvia
Simona Kunová
Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76, Nitra, Slovakia
Maciej Kluz
University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergy and Food Technology 35-601, Rzeszow, Poland
Czeslaw Puchalski
University of Rzeszow, Faculty of Biology and Agriculture, Department of Bioenergy and Food Technology 35-601, Rzeszow, Poland