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Volume 12 (2022): Issue 1 (October 2022) Cover

Volume 12 (2022): Issue 1 (Oct 2022)

MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Open Access
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Issue 1 (October 2022)

6 articles
Open Access
|Oct 2022
Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from?
Kameník Josef,  Dušková Marta and  Dorotíková Kateřina  
Open Access
|Oct 2022
Alternative Use of the Extensograph-E in the Role of a Texturometer
Ivan Švec  
Open Access
|Nov 2022
The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits
Hassan Abdulla Mohammed,  Fawzyea Beia Toma and  Fouad Ali Abdullah Abdullah  
Open Access
|Nov 2022
Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum
Reno Georgiou and  Renata Kostovska  
Open Access
|Jan 2023
Occurrence and detection of Listeria monocytogenes in ready-to-eat foods
Petra Furmančíková,  Pavlína Navrátilová,  Zora Šťástková,  Ivana Bednářová and  Iva Steinhauserová  
Open Access
|Jun 2023
Effect of storage on sensory quality of chocolate
Alexandra Tauferová and  Tereza Tkadlecová  
eISSN: 1805-529X|ISSN: 1805-5281|Language: English|Publication frequency: 1 time per year
Published by: University of Veterinary Sciences Brno
In partnership with: Paradigm Publishing Services
Related subjects:
Business and economics,
Political economics,
Economic policy,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology,
Medicine,
Veterinary medicine
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