1.PERCEPTION OF BIO-FOOD LABELING BY CONSUMERS IN SLOVAKIA

作　　者：Dagmar Kozelová ;Peter Zajác ;Eva Matejková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/107

出版社：Association HACCP Consulting

文章 ID：83131025

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2.ORGANIC PRODUCTS, CONSUMER BEHAVIOR ON MARKET AND EUROPEAN ORGANIC PRODUCT MARKET SITUATION

作　　者：Dagmar Kozelová ;Ladislav Mura ;Eva Matejková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(3).doi:10.5219/96

出版社：Association HACCP Consulting

文章 ID：83130986

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3.EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES

作　　者：Lucia Zeleňáková ;Eva Matejková ;Ľubomír Lopašovský 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(3).doi:10.5219/151

出版社：Association HACCP Consulting

文章 ID：83130990

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4.ORGANIC PRODUCTS, CONSUMER BEHAVIOR ON MARKET AND EUROPEAN ORGANIC PRODUCT MARKET SITUATION

作　　者：Dagmar Kozelová ;Ladislav Mura ;Eva Matejková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(3).doi:10.5219/96

出版社：Association HACCP Consulting

文章 ID：82761230

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5.EXAMINATION OF FACTORS INFLUENCING THE VARIABILITY OF YEAST AMOUNT IN THE CONTEXT OF PH CHANGES IN BOTTLED WINES

作　　者：Lucia Zeleňáková ;Eva Matejková ;Ľubomír Lopašovský 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(3).doi:10.5219/151

出版社：Association HACCP Consulting

文章 ID：82761234

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6.PERCEPTION OF BIO-FOOD LABELING BY CONSUMERS IN SLOVAKIA

作　　者：Dagmar Kozelová ;Peter Zajác ;Eva Matejková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(1).doi:10.5219/107

出版社：Association HACCP Consulting

文章 ID：82761256

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7.POUŽITIE TYMIANOVEJ SILICE PER OS NA PRODUKCIU VÝKRMOVÝCH KURČIAT PER OS USE OF THYMI AETHEROLEUM FOR GROWTH PERFORMANCE OF THE BROILER CHICKENS

作　　者：Mária Angelovičová ;Miroslava Kačániová ;Marek Angelovič 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:127-132.

出版社：Association HACCP Consulting

文章 ID：82761326

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8.INFLUENCE OF MEAT MATURATION TO THE PRESENCE OF COLIFORM BACTERIA

作　　者：Simona Kunová ;Klára Vavrišínová ;Miroslava Kačániová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(4).doi:10.5219/181

出版社：Association HACCP Consulting

文章 ID：82711035

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9.THE EFFECT OF REDUCTION CONCENTRATIONS OF THE BROILER CHICKENS PER UNIT AREA ON THE FINAL LIVE WEIGHT AND PRODUCTION ECONOMICS

作　　者：Mária Angelovičová ;Martin Kliment ;Ľubica Mrázová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(2).doi:10.5219/198

出版社：Association HACCP Consulting

文章 ID：82711052

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10.Bryndza cheese of Slovak origin as potential resources of probiotic bacteria

作　　者：Miroslava Kačániová ;Petra Borotová ;Margarita Terenjeva 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:641-646.doi:10.5219/1413

出版社：Association HACCP Consulting

文章 ID：259481974

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	Ľubomír Lopašovský	25篇
	Dagmar Kozelová	11篇
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