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

作　　者：Eva Dudriková ;Lucia Poľaková ;Jana Pukáčová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3).doi:10.5219/24

出版社：Association HACCP Consulting

文章 ID：83131035

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

作　　者：Viera Lovayová ;Eva Dudriková ;Radomíra Nemcová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3).doi:10.5219/29

出版社：Association HACCP Consulting

文章 ID：83131040

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3.SENSITIVY TO ANTIBIOTICS IN STRAINS OF S. AUREUS ISOLATED FROM COW´S MILK

作　　者：Jana Pukáčová ;Lucia Poľaková ;Eva Dudriková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/21

出版社：Association HACCP Consulting

文章 ID：83131056

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4.SENSITIVY TO ANTIBIOTICS IN STRAINS OF S. AUREUS ISOLATED FROM COW´S MILK

作　　者：Jana Pukáčová ;Lucia Poľaková ;Eva Dudriková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4).doi:10.5219/21

出版社：Association HACCP Consulting

文章 ID：82761272

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

作　　者：Eva Dudriková ;Lucia Poľaková ;Jana Pukáčová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3).doi:10.5219/24

出版社：Association HACCP Consulting

文章 ID：82761279

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

作　　者：Viera Lovayová ;Eva Dudriková ;Radomíra Nemcová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3).doi:10.5219/29

出版社：Association HACCP Consulting

文章 ID：82761284

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7.Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables

作　　者：Boris Semjon ;Eva Dudriková ;Iveta Jaďďuttová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:519-527.doi:10.5219/1337

出版社：Association HACCP Consulting

文章 ID：259481959

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8.Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage

作　　者：Eva Dudriková ;Mária Nagyová ;Zuzana Dičáková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):597-601.doi:10.5219/758

出版社：Association HACCP Consulting

文章 ID：230803501

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9.SENSITIVY TO ANTIBIOTICS IN STRAINS OF S. AUREUS ISOLATED FROM COW´S MILK

作　　者：Jana Pukáčová ;Lucia Poľaková ;Eva Dudriková

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(4):56-64.doi:10.5219/21

出版社：Association HACCP Consulting

文章 ID：230803922

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

作　　者：Eva Dudriková ;Lucia Poľaková ;Jana Pukáčová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4(3):14-18.doi:10.5219/24

出版社：Association HACCP Consulting

文章 ID：230803929

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