QUALITY ASSESSMENT OF FERMENTED MEAT PRODUCT AFTER NATURAL EXTRACTS OF BLACKCURRANT (RIBES NIGRUM) AND KAMCHATKA HONEYSUCKLE (LONICERA CAERULEA VAR. KAMTSCHATICA) ADDITION von Kročko, Miroslav, Hanuska, Adam, Bobko, Marek, Jurčaga, Lukáš, Mesárošová, Andrea

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FATTY ACID PROFILE OF COMMON CARP (CYPRINUS CARPIO) AFTER ADDITION OF ASTAXANTHIN TO THE FEED MIXTURE von Herc, Peter, Čuboň, Juraj, Čech, Matej, Haščík, Peter, Kročko, Miroslav, Hanuska, Adam

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EFFECT OF NITRATE-REDUCING BACTERIA AND CELERY ROOT (APIUM GRAVEOLENS VAR. RAPACEUM) ON THE SENSORY PROPERTIES OF DRIED MEAT “BILTONG” von Hanuska, Adam, Kročko, Miroslav, Ducková, Viera, Bobko, Marek, Mesárošová, Andrea, Herc, Peter

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THE EVALUATION OF LIPIZZANER MARE MILK SELECTED PROPERTIES DURING THE LACTATION PERIOD von Pavelkova, Adriana, Tkacova, Jana, Krocko, Miroslav

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Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of... von Jurcaga, Lukas, Bobko, Marek, Kolesarova, Adriana, Bobkova, Alica, Demianova, Alzbeta, Hascik, Peter, Belej, L'ubomir, Mendelova, Andrea, ko, Ondrej, ko, Miroslav, Cech, Matej

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EFFECT OF TOMATO POMACE ON SENSORY AND TEXTURAL PROPERTIES OF RAW-COOKED MEAT PRODUCT von Mesárošová, Andrea, Bobko, Marek, Jurčaga, Lukáš, Bobková, Alica, Poláková, Katarína, Demianová, Alžbeta, Kročko, Miroslav, Tóth, Tomáš, Lidiková, Judita

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EFFECT OF SEA BUCKTHORN (HIPPOPHAE RHAMNOIDES VAR. VITAMINNAJA) EXTRACT ON SPOILAGE OF PORK SAUSAGES von Mesárošová, Andrea, Lidiková, Judita, Bobková, Alica, Kročko, Miroslav, Mendelová, Andrea, Tóth, Tomáš, Nedomová, Šárka, Vörösová, Daniela, Bobko, Marek

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CHANGES IN SELECTED PARAMETERS OF STEAMED CHEESE DURING STORAGE von Ducková, Viera, Čanigová, Margita, Zeleňáková, Lucia, Kročko, Miroslav

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Procedures for the identification and detection of adulteration of fish and meat products von Čapla, Jozef, Zajác, Peter, Čurlej, Jozef, Belej, Ľubomír, Kročko, Miroslav, Bobko, Marek, Benešová, Lucia, Jakabová, Silvia, Vlčko, Tomáš

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Evaluation of Yoghurts with Thyme, Thyme Essential Oil and Salt von Ducková, Viera, Kročko, Miroslav, Kňazovická, Vladimíra, Čanigová, Margita

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EFFECT OF DIETARY RED GRAPE POMACE ON LIPID OXIDATION IN MEAT OF BROILER CHICKENS von Jurčaga, Lukáš, Bobko, Marek, Haščík, Peter, Bobková, Alica, Demianová, Alžbeta, Belej, Ľubomír, Kročko, Miroslav

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Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production von Jakabová, Silvia, Benešová, Lucia, Kročko, Miroslav, Zajác, Peter, Čapla, Jozef, Partika, Adam, Golian, Jozef, Štefániková, Jana

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Effect of somatic cell counts occurred in milk on quality of Slovak traditional cheese - Parenica von Ducková, Viera, Čanigová, Margita, Zajác, Peter, Remeňová, Zuzana, Kročko, Miroslav, Nagyová, Ľudmila

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EFFECT OF SUPPLEMENTAL RED GRAPE POMACE ON TECHNOLOGICAL PROPERTIES OF ROSS 308 BROILER CHICKENS MEAT von Čech, Matej, Haščík, Peter, Herc, Peter, Čuboň, Juraj, Jurčaga, Lukáš, Mesárošová, Andrea, Bučko, Ondřej, Kročko, Miroslav

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EFFECT OF BLACKCURRANT AND KAMCHATKA HONEYSUCKLE EXTRACTS ON QUALITY PROPERTIES OF RAW-COOKED MEAT PRODUCT von Jurcaga, Lukas, Bobko, Marek, Haščík, Peter, Bobková, Alica, Demianová, Alžbeta, Belej, Lubomir, Kročko, Miroslav, Mendelova, Andrea, Čech, Matej, Herc, Peter, Mesárošová, Andrea

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EVALUATION OF RABBIT KIDNEY AFTER ADDITION OF AMYGDALIN von Tkáčová, Jana, Tokárová, Katarína, Cubon, Juraj, Kročko, Miroslav, Duckova, Viera, Pavelkova, Adriana, Kolesárová, Adriana, Bujko, Jozef

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MICROBIOLOGY SAFETY ASSESSMENT OF BRINE AFTER WET SALTING OF MEAT von Kročko, Miroslav

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Changes in chosen properties of soft cheeses with chilli pepper during storage von Čanigová, Margita, Kaločaiová, Veronika, Remeňová, Zuzana, Ducková, Viera, Kročko, Miroslav, Nagyová, Ľudmila

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Selected technological properties and antibiotic resistance of enterococci isolated from milk von Čanigová, Margita, Ducková, Viera, Lavová, Monika, Bezeková, Jana, Kročko, Miroslav

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Effect of grape seed extract on quality of raw-cooked meat products von Bobko, Marek, Haščí­k, Peter, Kročko, Miroslav, Trembecká, Lenka, Mendelova, Andrea, Tkáčová, Jana, Czako, Peter, Tóth, Tomáš

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