1.Quality determination of vegetable oils used as an addition to fermented meat products with different starter cultures

作　　者：Hana Šulcerová ;Tomáš Gregor ;Radka Burdychová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):236-243.doi:10.5219/745

出版社：Association HACCP Consulting

文章 ID：230803447

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2.Aging of beef rumpsteak on sensory quality, color appereance and texture properties

作　　者：Hana Šulcerová ;Vladimír Sýkora ;Sarka Nedomova 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):380-385.doi:10.5219/747

出版社：Association HACCP Consulting

文章 ID：230803467

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3.Influence of the addition of post-extraction rapeseed meal on the sensoric quality of poultry meat

作　　者：Hana Šulcerová ;Alžbeta Jarošová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):522-528.doi:10.5219/746

出版社：Association HACCP Consulting

文章 ID：230803489

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4.Influence of type and shelf-life on two brands complementary food in color, vitamins, and sensory evaluation

作　　者：Vladimír Sýkora ;Hana Šulcerová ;Michal Mihok 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):265-271.doi:10.5219/618

出版社：Association HACCP Consulting

文章 ID：230803566

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	Roman Pytel	1篇
	Sarka Nedomova	1篇
	Tomáš Gregor	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Hana Šulcerová")))) )) ) )"

	Hana Šulcerová	4篇
	Michal Mihok	2篇
	Vladimír Sýkora	2篇
	Alžbeta Jarošová	1篇
	Radka Burdychová	1篇

	2017	3篇
	2016	1篇