1.CHEMICAL COMPOSITION OF MUSCLE AFTER POLLEN APPLICATION IN NUTRITION OF BROILER CHICKENS

作　　者：Peter Haščík ;Ibrahim Omer Elamin Elimam ;Jozef Garlík 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2012 ;6(2).doi:10.5219/190

出版社：Association HACCP Consulting

文章 ID：82711057

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2.Protein quality chicken meat after feeding with active substances of citrus fruits and diclazuril and salinomycin sodium

作　　者：Mária Angelovičová ;Ondřej Bučko ;Marek Angelovič 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):499-511.doi:10.5219/915

出版社：Association HACCP Consulting

文章 ID：230803368

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3.The effect of the regular consumption of lard from fats of crossbreed Mangalitsa and breed of meat type pig on the lipid profile of consumers

作　　者：Jana Mrázová ;Ondřej Bučko ;Martina Gažarová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):644-649.doi:10.5219/957

出版社：Association HACCP Consulting

文章 ID：230803387

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4.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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5.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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6.Evaluation of the nutritional quality of veal supplemented with organic selenium and its effect on selenium status of people

作　　者：Klára Vavrišínová ;Jana Mrázová ;Ondřej Bučko 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):176-180.doi:10.5219/569

出版社：Association HACCP Consulting

文章 ID：230803552

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7.Relation between selected nutrients in the chicken meat depending on phytogenic feed additives

作　　者：Mária Angelovičová ;Martin Mellen ;Ondřej Bučko 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):215-222.doi:10.5219/573

出版社：Association HACCP Consulting

文章 ID：230803558

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8.Effect of diet supplemented with propolis extract and probiotic additives on performance, carcass characteristics and meat composition of broiler chickens

作　　者：Peter Haščík ;Lenka Trenbecká ;Marek Bobko 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):223-231.doi:10.5219/581

出版社：Association HACCP Consulting

文章 ID：230803559

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9.Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages

作　　者：Miroslav Kročko ;Margita Čanigová ;Viera Ducková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2016 ;10(1):295-299.doi:10.5219/603

出版社：Association HACCP Consulting

文章 ID：230803571

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10.Effect of rosemary in combination with yeast extract on microbiology quality, oxidative stability and color of non-fermented cooked salami “Inovec”

作　　者：Miroslav Kročko ;Martin Ďurík ;Ondřej Bučko 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2015 ;9(1):160-165.doi:10.5219/464

出版社：Association HACCP Consulting

文章 ID：230803654

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