Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Peter Haščík"'
Autor:
Adriana Pavelková, Peter Haščík, Marcela Capcarová, Anna Kalafová, Emília Hanusová, Jana Tkáčová, Marek Bobko, Juraj Čuboň, Matej Čech, Miroslava Kačániová
Publikováno v:
Potravinarstvo, Vol 14, Pp 735-743 (2020)
The aim of the study was the evaluation of meat performance of Japanese quails after the addition of bee bread powder into their diet. A total of 80 one day-old Japanese quails were randomly divided into 4 groups (n = 20): the control group (C) witho
Externí odkaz:
https://doaj.org/article/06eaa3f61595483084d60ed3d3064513
Autor:
Miroslava Kačániová, Petra Borotová, Margarita Terenjeva, Simona Kunová, Soňa Felsöciová, Peter Haščík, Ľubomír Lopašovský, Jana Štefániková
Publikováno v:
Potravinarstvo, Vol 14, Pp 641-646 (2020)
Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated
Externí odkaz:
https://doaj.org/article/4145f9f979764a65907b0fce3d46885c
Autor:
Miroslava Kačániová, Ľudmila Nagyová, Jana Štefániková, Soňa Felsöciová, Lucia Godočíková, Peter Haščík, Elena Horská, Simona Kunová
Publikováno v:
Potravinarstvo, Vol 14, Pp 69-75 (2020)
The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bact
Externí odkaz:
https://doaj.org/article/40772c747bc443809a0e5a472cfd5a1d
Autor:
Peter Haščík, Adriana Pavelková, Jana Tkáčová, Juraj Čuboň, Marek Bobko, Miroslava Kačániová, Henrieta Arpášová, Matej Čech
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 884-890 (2019)
The aim of the study was analysed the effect of humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on amino acid (AA) profile of the most valuable parts of Ross 308 chicken. A total of 200 pcs Ross 308
Externí odkaz:
https://doaj.org/article/7cb4b79fb10d4dfdb698df9878a7c372
Autor:
Miroslava Kačániová, Simona Kunova, Elena Horská, Ľudmila Nagyová, Czeslaw Puchalski, Peter Haščík, Margarita Terentjeva
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 532-537 (2019)
The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopi
Externí odkaz:
https://doaj.org/article/5951e44f049c40d8b09e42a15cbe74e5
Autor:
Juraj Čuboň, Matej Čech, Emília Hanusová, Marcela Capcarova, Peter Haščík, Marek Bobko, Anna Kalafova, Jana Tkáčová, Adriana Pavelková, Miroslava Kačániová
Publikováno v:
Potravinarstvo, Vol 14, Pp 735-743 (2020)
The aim of the study was the evaluation of meat performance of Japanese quails after the addition of bee bread powder into their diet. A total of 80 one day-old Japanese quails were randomly divided into 4 groups (n = 20): the control group (C) witho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e75498169c775ff126798223eeb3a2c1
https://doi.org/10.5219/1330
https://doi.org/10.5219/1330
Autor:
Peter Haščík, Jana Štefániková, Petra Borotová, Soňa Felšöciová, Ľubomír Lopašovský, Miroslava Kačániová, Margarita Terenjeva, Simona Kunová
Publikováno v:
Potravinarstvo, Vol 14, Pp 641-646 (2020)
Bryndza cheese includes several predominant lactic acid bacteria. The aim of our study was the antagonistic effect of lactic acid bacteria supernatant isolated from ewes´ cheese bryndza against ten Gram-positive and Gram-negative bacteria. Isolated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de2a2d32cec0940d2e5f46dcdc4c8fa0
https://doi.org/10.5219/1413
https://doi.org/10.5219/1413
Autor:
Simona Kunová, Peter Haščík, Elena Horská, Soňa Felšöciová, Miroslava Kačániová, Lucia Godočíková, Ľudmila Nagyová, Jana Štefániková
Publikováno v:
Potravinarstvo, Vol 14, Pp 69-75 (2020)
The aim of our study was to describe microorganisms which occur in the traditional Slovak cheese „Bryndza“. There were a total of 60 cheese samples collected from ten different farms during May 2019. The microbiota studies included the total bact
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93d0abe2e1d8a65e581402ef3cdafa27
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1239
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1239
Autor:
Miroslava Kačániová, Henrieta Arpášová, Jana Tkáčová, Adriana Pavelková, Juraj Čuboň, Peter Haščík, Matej Čech, Marek Bobko
Publikováno v:
Potravinarstvo, Vol 13, Iss 1, Pp 884-890 (2019)
The aim of the study was analysed the effect of humic acids separately and humic acids in combination with phytobiotic as garlic and oregano powder on amino acid (AA) profile of the most valuable parts of Ross 308 chicken. A total of 200 pcs Ross 308
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::141266b09bafd53f7eeb99794c73abf7
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1237
https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/1237
Publikováno v:
Potravinarstvo, Vol 12, Iss 1, Pp 694-700 (2018)
The aim of the present study was analysed and evaluated chemical parameters of chicken breast and thigh muscles after addition of humic acids and probiotic into diet for broiler chicken. A total of 200 pcs Ross 308 broiler chickens were divided into
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4137a02308a4fc77bed93db3d659c1b2
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/943
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/943