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Resource: Slovak Agricultural Library (SAL) - SAL Bibliographic Database/Agrobibliography
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Kód autority = "^spu_us_auth 0350559^"
- Bacteriocin associated genes in French and Ukrainian fermented vegetable isolates of Lactiplantibacillus plantarum [elektronický zdroj] / Nataliia Limanska ... [et al.] .
In: Journal of Microbiology, Biotechnology and Food Sciences. -- ISSN 1338-5178. -- Vol. 12, no. 1 (2022), e5871 [5] s.
https://doi.org/10.55251/jmbfs.5871 . - Amino acids in enteral formula based on local fermented food for children with protein energy malnutrition [elektronický zdroj] / Yessie Finandita Pratiwi ... [et al.] .
In: Potravinárstvo Slovak Journal of Food Sciences. -- ISSN 1337-0960. -- Vol. 15, no. 1 (2021), s. 254-261
https://doi.org/10.5219/1480 . - Fermentované pohánkové výrobky vhodné pre ľudí s laktózovou intoleranciou i celiakiou – zastúpenie bioaktívnych zložiek a antioxidačné účinky = Fermented buckwheat products suitable for people with lactose intolerance and celiac disease – bioactive compounds content and antioxidant effect / Anna Mikulajová ... [et al.] .
In: Zborník vedeckých prác [262 s.]. -- Nitra : Garmond, 2020. -- ISBN 978-80-89703-83-8. -- S. 155-158 . - Biogenic amines content in the fermented asian food in the Czech Republic [elektronický zdroj] / Pavel Pleva ... [et al.] .
In: Potravinárstvo. -- ISSN 1337-0960. -- Vol. 12, no. 1 (2018), s. 292-298, online
https://dx.doi.org/10.5219/896 . - Żywność fermentowana - znaczenie dla zdrowia człowieka = Fermented food - meaning to human health / Wyka Joanna ... [et al.] .
In: Acta Scientiarum Polonorum Biotechnologia. -- ISSN 1644-065X. -- Vol. 16, no. 4 (2017), s. 15-22
Kategória EPCA do 2021: ADE . - Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages [elektronický zdroj] / Miroslav Kročko ... [et al.] .
In: Potravinárstvo. -- ISSN 1337-0960. -- Vol. 10, no. 1 (2016), s. 295-299, online
Kategória EPCA do 2021: ADN
http://dx.doi.org/10.5219/603 . - Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat [elektronický zdroj] / Marek Šnirc ... [et al.] .
In: Potravinárstvo. -- ISSN 1337-0960. -- Vol. 10, no. 1 (2016), s. 585-590, online
Kategória EPCA do 2021: ADN
http://dx.doi.org/10.5219/670 . - The influence of Lactobacillus paracasei LPC-37 on selected properties of fermented sausages [elektronický zdroj] / Marcel Mati ... [et al.] .
In: Potravinárstvo. -- ISSN 1337-0960. -- Vol. 9, no. 1 (2015), s. 58-65, online
http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/430/pdf . - Využitie NMR spektroskopie pri sledovaní vybraných parametrov mäsových výrobkov / Ladislav Staruch ... [et al.] .
In: Maso. -- ISSN 1210-4086. -- Roč. 26, č. 4 (2015), s. 37-39 . - The effect of surface mould application to selected properties of dry fermented sausages [elektronický zdroj] / Josef Kameník...[et al.] .
In: Journal of Microbiology, Biotechnology and Food Sciences. -- ISSN 1338-5178. -- Vol. 3, special iss. 3 (2014), s. 22-27
http://www.jmbfs.org/wp-content/uploads/2014/01/7_jmbfs_kamenik_2014_fs.pdf .