Number of the records: 1
Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza”
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$2 doi $a 10.1177/10820132211039916 024 7-
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$a Aroma profile and lactic acid bacteria characteristic of traditional Slovak cheese “May bryndza” $c Jana Štefániková ... [et al.] 300 $b ilustr. 504 $a Bibliografické odkazy 650 07
$7 spu_us_auth*0252865 $a funkčné potraviny $2 NI001PH 650 07
$7 spu_us_auth*0252813 $a bryndza $2 NI001PH 650 07
$7 spu_us_auth*0347300 $a aróma $2 NI001PH 650 07
$7 spu_us_auth*0250960 $a senzorické analýzy $2 NI001PH 650 07
$7 spu_us_auth*0394973 $a prchavé organické zlúčeniny $2 NI001PH 700 1-
$7 spu_us_auth*0415028 $a Lakatošová, Jana, $d 1986- $u SPUPRA15 $9 40 $4 aut $X 67223 700 1-
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$7 spu_us_auth*0071429 $a Kunová, Simona, $d 1979- $u SPUFBP32 $4 aut $9 20 $X 1589 700 1-
$7 spu_us_auth*0426396 $a Kowalczewski, Przemysław Łukasz $4 aut $9 10 700 1-
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$w spu_us_epca*150015 $t Food Science and Technology International $p Food Sci. Technol. Int. $x 1082-0132 $7 nnas $d London : SAGE Publications, $g Vol. 28, no. 7 (2022), s. 580-591 856 4-
$u https://doi.org/10.1177/10820132211039916 $z Plný text dostupný v sieti SPU a cez Vzdialený prístup
Number of the records: 1