Issue. 3/2010 19.7.2010,
vol. 4

Všetky články [PDF]

METHODS FOR FISH SPECIES IDENTIFICATION IN FOOD PRODUCTS
   Pavol Bajzík, Matúš Ondrejka, Jozef Golian, Radoslav Židek, Jozef Čapla, Ľubomír Belej, Ľubica Mrázová, Lenka Maršálková, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 1-5, [abstract] doi:10.5219/25 [fulltext]

ESTIMATION OF THE BURDEN OF PESTICIDE RESIDUES IN SLOVAK POPULATION
   Zuzana Bielková, Jozef Sokol, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 6-9, [abstract] doi:10.5219/69 [fulltext]

NEW METHODOLOGIES FOR BIOFILMS CONTROL IN FOOD INDUSTRY
   Jozef Čapla, Peter Zajác, Vladimír Vietoris, Pavol Bajzík, 
   Potravinarstvo, 2010, vol.4, no.3, p. 10-13, [abstract] doi:10.5219/17 [fulltext]

HEALTH AND HYGIENIC CONDITIONS OF EWE'S MILK PROCESSING FROM THE ASPECT OF FOOD SAFETY
   Eva Dudriková, Jana Pukáčová, Lucia Poľaková, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 14-18, [abstract] doi:10.5219/24 [fulltext]

THE CONSUMPTION OF ACIDOPHYLUS DRINKS AND YOGURTS IN SELECTED
POPULATION OF PUPILS IN YEARS 2004 AND 2008
   Marta Habánová, Jana Kopčeková, Marta Lorková, 
   Potravinarstvo, 2010, vol.4, no.3, p. 19-23, [abstract] doi:10.5219/26 [fulltext]

VERIFICATION OF THE FOOD SAFETY MANAGEMENT SYSTEM IN DEEP FROZEN FOOD PRODUCTION PLANT
   Erika Kolajová, Lucia Zeleňáková, Jozef Čapla, Peter Zajác, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 24-29, [abstract] doi:10.5219/28 [fulltext]

ANALYZING CONSUMERS’ OPINION ON ORGANIC FOOD, THEIR SAFETY AND AVAILABILITY IN THE SLOVAK FOOD MARKET
   Dagmar Kozelová, Eva Matejková, Artan Qineti, 
   Potravinarstvo, 2010, vol.4, no.3, p. 30-35, [abstract] doi:10.5219/16 [fulltext]

BETA GLUCAN DEGRADATION DURING POST HARVEST MATURATION OF MALTING BARLEY WITH EMPHASIS ON MALT QUALITY
   Miriam Líšková, Helena Frančáková, Ján Mareček, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 36-39, [abstract] doi:10.5219/19 [fulltext]

INFLUENCE OF THE RIPENING ONTO THE GROWTH OF SELECTED PROBIOTIC CULTURES IN LOW – COOKED CHEESE
   Viera Lovayová, Kvetoslava Rimárová, Eva Dudriková, Radomíra Nemcová, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 40-45, [abstract] doi:10.5219/29 [fulltext]

OXIDATIVE STABILITY OF CHILLED CHICKEN MEAT AFTER FEEDING OF SELECTED PLANTS
   Slavomír Marcinčák, Peter Popelka, Jana Šimková, Dana Marcinčáková, Mária Martonová, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 46-49, [abstract] doi:10.5219/38 [fulltext]

PROTEIN AND FAT IN BREAST MUSCULES OF BROILERS IN APPLICATION WELFARE PRINCIPLES IN PRACTICAL CONDITIONS
   Mária Angelovičová, Ján Medveď, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 50-52, [abstract] doi:10.5219/66 [fulltext]

QUALITY OF HEMP SEED OIL DEPENDING ON ITS OBTAINING
   Ivana Poustkova, Ladislav Staruch, Luboš Babička, Lenka Kouřimská, Gabriela Siegrová, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 53-57, [abstract] doi:10.5219/32 [fulltext]

DETERMINATION OF FLAVONOIDS CONTENT IN COLOURED PEAS (PISUM SATIVUM L.) IN RELATION TO CULTIVAR’S DEPENDENCE AND STORAGE DURATION UNDER NATURAL CONDITIONS
   Mária Timoracká, Alena Vollmannová, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 58-62, [abstract] doi:10.5219/70 [fulltext]

DETERMINATION OF ACRYLAMIDE IN FOOD BY GAS AND LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY
   Miriam Vlčáková, Michaela Vieriková, 
   Potravinarstvo, 2010, vol. 4, no. 3, p. 63-68, [abstract] doi:10.5219/61 [fulltext]