1.CHEMICAL STRUCTURE OF EUROPEAN BISON MUSCULUS LONGISSIMUS DORSI AT DIFFERENT STAGES OF AGE

作　　者：Peter Haščík ;Miroslav Müller ;Adriana Pavelková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(2).doi:10.5219/129

出版社：Association HACCP Consulting

文章 ID：83131007

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2.SENSORY EVALUATION OF FRESH CHEESE TASTE WITH THE ADDITION OF OREGANO

作　　者：Adriana Pavelková ;Erika Flimelová ;Vladimír Vietoris

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(1).doi:10.5219/176

出版社：Association HACCP Consulting

文章 ID：83130980

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3.SENSORY EVALUATION OF FRESH CHEESE TASTE WITH THE ADDITION OF OREGANO

作　　者：Adriana Pavelková ;Erika Flimelová ;Vladimír Vietoris

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(1).doi:10.5219/176

出版社：Association HACCP Consulting

文章 ID：82761211

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4.CHEMICAL STRUCTURE OF EUROPEAN BISON MUSCULUS LONGISSIMUS DORSI AT DIFFERENT STAGES OF AGE

作　　者：Peter Haščík ;Miroslav Müller ;Adriana Pavelková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(2).doi:10.5219/129

出版社：Association HACCP Consulting

文章 ID：82761238

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5.ACTIVE PACKAGING SYSTEM FOR MEAT AND MEAT PRODUCTS

作　　者：Adriana Pavelková ;Erika Flimelová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(3).doi:10.5219/205

出版社：Association HACCP Consulting

文章 ID：82711046

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6.Meat performance of Japanese quails after the application of bee bread powder

作　　者：Adriana Pavelková ;Peter Haščík ;Marcela Capcarová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:735-743.doi:10.5219/1330

出版社：Association HACCP Consulting

文章 ID：259481985

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7.Chemical composition of chicken meat after application of humic acid and probiotic Lactobacillus fermentum

作　　者：Peter Haščík ;Henrieta Arpášová ;Adriana Pavelková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):694-700.doi:10.5219/943

出版社：Association HACCP Consulting

文章 ID：230803394

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8.The rabbit meat quality after different feeding

作　　者：Adriana Pavelková ;Jana Tkáčová ;Karin Červienková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):634-640.doi:10.5219/811

出版社：Association HACCP Consulting

文章 ID：230803507

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9.Oxidative stability of chicken’s breast after vacuum packaging, EDTA, sage and rosemary essential oils treatment

作　　者：Adriana Pavelková ;Marek Bobko ;Peter Haščík 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):346-353.doi:10.5219/622

出版社：Association HACCP Consulting

文章 ID：230803578

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10.Lipid oxidation in chicken meat after application of bee pollen extract, propolis extract and probiotic in their diets

作　　者：Marek Bobko ;Peter Haščík ;Alica Bobková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):342-346.doi:10.5219/495

出版社：Association HACCP Consulting

文章 ID：230803685

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	2014	1篇
	2012	5篇
	2011	3篇

	Adriana Pavelková	15篇
	Peter Haščík	9篇
	Juraj Čuboň	6篇
	Marek Bobko	6篇
	Miroslava Kačániová	6篇

	Erika Flimelová	5篇
	Jana Tkáčová	5篇
	Emília Benczová	3篇
	Jozef Garlík	3篇
	Marta Habánová	3篇
	Michal Mihok	3篇
	Miroslav Müller	3篇
	Vladimír Vietoris	3篇
	Ondřej Bučko	2篇
	Alica Bobková	1篇
	Anna Kalafová	1篇
	Emília Hanusová	1篇
	Henrieta Arpášová	1篇
	Karin Červienková	1篇
	Lenka Trembecká	1篇
	Marcela Capcarová	1篇
	Martin Mellen	1篇
	Matej Čech	1篇

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