Articles

• METHODS FOR FISH SPECIES IDENTIFICATION IN FOOD PRODUCTS

  Pavol Bajzík, Jozef Golian, Radoslav Židek, Jozef Čapla, Ľubomír Belej, Matúš Ondrejka, Ľubica Mrázová, Lenka Maršálková

  1-5

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• ESTIMATION OF THE BURDEN OF PESTICIDE RESIDUES IN SLOVAK POPULATION

  Zuzana Grancová Bielková, Jozef Sokol

  6-9

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• NEW METHODOLOGIES FOR BIOFILMS CONTROL IN FOOD INDUSTRY

  Jozef Čapla, Peter Zajác, Vladimír Vietoris, Pavol Bajzík

  10-13

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• HEALTH AND HYGIENIC CONDITIONS OF EWE'S MILK PROCESSING FROM THE ASPECT OF FOOD SAFETY

  Eva Dudriková, Lucia Poľaková, Jana Pukáčová

  14-18

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• THE CONSUMPTION OF ACIDOPHYLUS DRINKS AND YOGURTS IN SELECTED POPULATION OF PUPILS IN YEARS 2004 AND 2008

  Marta Habánová, Marta Lorková, Jana Kopčeková

  19-23

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• VERIFICATION OF THE FOOD SAFETY MANAGEMENT SYSTEM IN DEEP FROZEN FOOD PRODUCTION PLANT

  Erika Kolajová, Lucia Zeleňáková, Jozef Čapla, Peter Zajác

  24-29

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• ANALYZING CONSUMERS’ OPINION ON ORGANIC FOOD, THEIR SAFETY AND AVAILABILITY IN THE SLOVAK FOOD MARKET

  Dagmar Kozelová, Eva Matejková, Artan Qineti

  30-35

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• BETA GLUCAN DEGRADATION DURING POST HARVEST MATURATION OF MALTING BARLEY WITH EMPHASIS ON MALT QUALITY

  Miriam Líšková, Helena Frančáková, Ján Mareček

  36-39

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• INFLUENCE OF THE RIPENING ONTO THE GROWTH OF SELECTED PROBIOTIC CULTURES IN LOW – COOKED CHEESE

  Viera Lovayová, Eva Dudriková, Radomíra Nemcová, Kvetoslava Rimárová

  40-45

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• OXIDATIVE STABILITY OF CHILLED CHICKEN MEAT AFTER FEEDING OF SELECTED PLANTS

  Slavomír Marcinčák, Peter Popelka, Jana Šimková, Dana Marcinčáková, Mária Martonová

  46-49

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• PROTEIN AND FAT IN BREAST MUSCULES OF BROILERS IN APPLICATION WELFARE PRINCIPLES IN PRACTICAL CONDITIONS

  Ján Medveď, Mária Angelovičová

  50-52

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• QUALITY OF HEMP SEED OIL DEPENDING ON ITS OBTAINING

  Ivana Poustkova, Luboš Babička, Lenka Kouřimská, Gabriela Siegrová, Ladislav Staruch

  53-57

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• 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

  58-62

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• DETERMINATION OF ACRYLAMIDE IN FOOD BY GAS AND LIQUID CHROMATOGRAPHY-MASS SPECTROMETRY

  Miriam Vlčáková, Michaela Vieriková

  63-68

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• INFLUENCE OF SOFT MEAT PRODUCTS STORAGE ON THEIR MICROBIOLOGICAL SAFETY

  Lucia Zeleňáková, Kristína Kulichová, Jana Kopčeková

  69-73

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