Articles

• INFLUENCE OF ADDITION OF OAT AND LENTIL ON THE CONTENT OF THE DETECTED COMPONENTS IN BREAD

  Tatiana Bojňanská, Alena Vollmannová, Helena Frančáková

  1-4

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• EFFECT OF AERO-/ANAEROBIOSIS ON DECARBOXYLASE ACTIVITY OF SELECTED LACTIC ACID BACTERIA

  Leona Buňková, František Buňka, Eva Pollaková, Tereza Podešvová, Vladimír Dráb, Stanislav Kráčmar

  5-7

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• STRUCTURAL CHANGES IN THE RAT TESTIS CAUSED BY DIAZINON AND SELENIUM

  Michal Cabaj, Róbert Toman, Mária Adamkovičová, Peter Massányi, Branislav Šiška, Norbert Lukáč, Jozef Golian

  8-16

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• PRESENCE OF ENTEROCOCCI IN COW MILK AND THEIR ANTIBIOTIC RESISTANCE

  Jana Fabianová, Viera Ducková, Margita Čanigová, Miroslav Kročko

  17-21

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• PHYSICOCHEMICAL QUALITY OF SELECTED STRAWBERRY JAMS WITH FRUCTOSE

  Dorota Gałkowska, Teresa Fortuna, Weronika Prochwicz Zagórska

  22-24

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• PREVALENCE OF STAPHYLOCOCCUS AUREUS IN FISH PROCESSING FACTORY

  Karine Grigoryan, Grigor Badalyan, Djulietta Andriasyan

  25-28

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• THE INFLUENCE OF PROPOLIS APPLICATION TO MEAT UTILITY ON ROSS 308 BROILER CHICKENS

  Peter Haščík, Martin Melich, Miroslava Kačániová, Gabriel Pál, Michal Mihok, Juraj Čuboň, Martin Melen, Klára Vavrišinová

  29-34

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• MIGRATION OF PHTHALATES FROM PLASTIC TANK TO VEGETABLE OIL AS A PART OF FEEDING MIXTURES USED FOR CHICKEN BROILERS FATTENING

  Alžbeta Jarošová, Vlasta Stancová, Jiří Harazim, Pavel Suchý

  35-38

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• SPRING BARLEY BREEDING FOR MALTING QUALITY

  Klára Križanová, Vratislav Psota, Ľudovít Sleziak, Alžbeta Žofajová, Jozef Gubiš

  39-44

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• THE EFFECT OF CINNAMOMI AETHEROLEUM USED PER OS ON FAT CONTENT IN BROILERS MEAT

  Daniela Liptaiová, Mária Angelovičová, Kamil Močár, Dávid Štofan

  45-49

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• GROWTH DYNAMIC OF EWES’ LUMP CHEESE MICROFLORA

  Alžbeta Medveďová, Ľubomír Valík, Denisa Liptáková, Anna Hudecová

  50-54

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• TEXTURAL, FLOW AND SENSORY PROPERTIES OF FIVE “FRUZELINA” WITH SOUR CHERRIES

  Paulina Pająk, Teresa Fortuna, Irena Bojdo Tomasiak

  55-58

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• THE QUALITY OF FRIED SNACKS FORTIFIED WITH FIBER AND PROTEIN SUPPLEMENTS

  Anna Pęksa, Joanna Miedzianka, Agnieszka kita, Agnieszka Tajner Czopek, Elżbieta Rytel

  59-64

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• THE INFLUENCE OF STORAGE CONDITIONS OF CANDIED FRUITS ENRICHED WITH VITAMIN C BY DIFFERENT METHODS ON ITS CONTENT

  Sławomir Pietrzyk, Dorota Gałkowska, Teresa Fortuna, Irena Bojdo Tomasiak, Agata Wypchoł

  65-66

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• CHANGES IN LIPID CONTENT OF WINE YEASTS DURING FERMENTATION BY IMMOBILIZED CELLS

  Ján Šajbidor, Fedor Malik

  67-68

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• EVALUATION OF QUALITY OF WINE IN THE CZECH REPUBLIC

  Viera Šottníková, Olga Cwiková, Lenka Králová

  69-74

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• THE MICROBIOLOGICAL LOAD OF SHEEP MILK FROM PRIMARY PRODUCTION TO ITS PROCESSING

  Milan Vasiľ, Juraj Elečko, Zuzana Farkašová

  75-80

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