Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Pavel Maľa"'
Publikováno v:
Potravinarstvo, Vol 13, Iss 1 (2019)
Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked par
Externí odkaz:
https://doaj.org/article/b9992ad2a75f46c680870201024ac52e
Autor:
Monika Pipová, E. Dudriková, Monika Drážovská, Pavel Maľa, Tatiana Vataščinová, Maria João Fraqueza, Andrea Lauková
Publikováno v:
Journal of Dairy Science. 103:6900-6903
The objective of this study was to screen Lactobacillus plantarum strains isolated from the traditional Slovak raw sheep milk cheese for their inhibitory potential. Seventy-two strains were obtained from samples of raw sheep milk and raw sheep milk c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::311115fb2d99927bc35f5680be94a0db
https://doi.org/10.3168/jds.2019-17862
https://doi.org/10.3168/jds.2019-17862
Publikováno v:
Potravinarstvo, Vol 13, Iss 1 (2019)
Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af94a7cbf980b098664b1bec325b8fd2
https://doi.org/10.5219/1024
https://doi.org/10.5219/1024
Physico-chemical indicators and identification of selected Slovak honeys based on colour measurement
Publikováno v:
Acta Veterinaria Brno, Vol 81, Iss 1, Pp 57-61 (2012)
The aim of study was to characterize 52 samples of Slovak honeys of six types (multifloral, acacia, rape, honeydew, forest and mixed). Physico-chemical analysis of honey included the water content, free acidity, pH, water activity, electrical conduct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1e730122252a36ec84fb20041b9ae3c0
https://doi.org/10.2754/avb201281010057
https://doi.org/10.2754/avb201281010057
Autor:
Milan Čertík, Dana Marcinčáková, Peter Popelka, Jana Šimková, Maria Martonova, L. Mesarčová, P. Zachar, Pavel Maľa, Slavomír Marcinčák
Publikováno v:
Journal of Animal and Feed Sciences. 20:236-245
Slovak University of Technology, Faculty of Chemical and Food TechnologyRadlinskeho 9, 812 37, Bratislava, Slovakia(Received 14 February 2011; revised version 7 June 2011; accepted 18 June 2011)ABSTRACTThe effect of feeding common balm (Melissa offic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::844839af146b91350e544aa8d9885178
https://doi.org/10.22358/jafs/66181/2011
https://doi.org/10.22358/jafs/66181/2011
Autor:
Peter Žoldoš, Peter Popelka, Pavlina Jevinová, Slavomír Marcinčák, Monika Pipová, Pavel Maľa, L. Mesarčová, J. Nagy, Alena Nagyová
Publikováno v:
Acta Veterinaria Brno, Vol 80, Iss 3, Pp 299-304 (2011)
Frozen fillets (n = 288) of Alaska pollack (Theragra chalcogramma) were used to evaluate the effect of glaze on lipid oxidation and microbiological indicators during 6 months of freezing storage under stable (−18 °C) and unstable temperature (vary
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6ae67ec8450ec227491e866d9ea7f284
https://doi.org/10.2754/avb201180030299
https://doi.org/10.2754/avb201180030299