Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from?
Josef, Kameník, Marta, Dušková, Kateřina, Dorotíková
The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits
Mohammed, Hassan Abdulla, Toma, Fawzyea Beia, Abdullah, Fouad Ali Abdullah
Occurrence and detection of Listeria monocytogenes in ready-to-eat foods
Furmančíková, Petra, Navrátilová, Pavlína, Šťástková, Zora, Bednářová, Ivana, Steinhauserová, Iva
Effect of storage on sensory quality of chocolate
Tauferová, Alexandra, Tkadlecová, Tereza
Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum
Georgiou, Reno, Kostovska, Renata
Volume 12 (2022): Issue 1 (October 2022)
Suitability of Selected Winter Cultivars of Wheat from Production of Wheat Beer
Belcar, Justyna, Sekutowski, Tomasz R., Zardzewiały, Miłosz, Gorzelany, Józef
Quality and Technological Properties of Flour with the Addition of Aesculus Hippocastanum and Castanea Sativa
Sikora, Fryderyk, Ochmian, Ireneusz, Sobolewska, Magdalena
Differences in the Pollen Content of Varieties of Polish Honey from Urban and Rural Apiaries
Gamrat, Renata, Puc, Małgorzata, Gałczyńska, Małgorzata, Bosiacki, Mateusz, Witczak, Agata, Telesiński, Arkadiusz
Pomegranate (Punica granatum L.) Peel Flour as Functional Ingredient for Chorizo: Effect Physicochemical and Sensory Characteristics of Functional Meat Products
Maillard-Berdeja, Karla Vanessa, Ponce-Alquicira, Edith, Schettinobermúdez, Beatriz S., Perez-Chabela, M. Lourdes
Influence of Bacillus Subtilis Fermentation on Content of Selected Macronutrients in Seeds and Beans
Słowik-Borowiec, Magdalena, Zdeb, Gabriela, Kuras, Weronika, Książektrela, Paulina
Biochemical Composition and Antioxidant Activity of Different Preparations from Microbial Waste of the Beer Industry
Chiseliţa, Natalia, Chiseliţa, Oleg, Beşliu, Alina, Efremova, Nadejda, Tofan, Elena, Sprincean, Ana, Daniliş, Marina, Rotari, Doina, Rotaru, Ana