1.VPLYV PROBIOTICKÉHO PREPARÁTU S MULTIKMEŇOVÝM ZLOŽENÍM NA POSTMORTÁLNE ZMENY V PRSNEJ A STEHENNEJ SVALOVINE KURČIAT HYBRO EFFECT OF MULTISTRAIN PROBIOTIC APLICATION ON CHANGES IN BREAST AND THIGH MUSCLE OF HYBRO BROILER CHICKENS POST MORTEM

作　　者：Peter Haščík ;Michal Mihok ;Miroslava Kačániová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:143-151.

出版社：Association HACCP Consulting

文章 ID：82761329

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2.ANTIBIOTICKÁ REZISTENCIA ČEĽADE ENTEROBACTERIACEAE IZOLOVANEJ Z OVČÍCH MLIEČNYCH PRODUKTOV ANTIBIOTIC RESISTANCE OF ENTEROBACTERIACEAE GENERA ISOLATED FROM SHEEP MILK PRODUCTS

作　　者：Lukáš Hleba ;Miroslava Kačániová ;Juraj Čuboň 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:158-165.

出版社：Association HACCP Consulting

文章 ID：82761331

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3.PREŽIVATELNOSŤ BAKTÉRIÍ V PROBIOTICKÝCH TYČINKÁCHBACTERIAL VIABILITY IN PROBIOTICS BARS

作　　者：Miroslava Kačániová ;Mária Angelovičová ;Ivana Nováková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:402-409.

出版社：Association HACCP Consulting

文章 ID：82761362

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4.HODNOTENIE MIKROBIOLOGICKEJ KVALITY SLOVENSKÝCH MEDOVÍNEVALUATION OF MICROBIOLOGICAL QUALITY OF MEAD (HONEY-WINE) FROM SLOVAKIA

作　　者：Martin Melich ;Miroslava Kačániová ;Róbert Chlebo 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:431-435.

出版社：Association HACCP Consulting

文章 ID：82761366

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5.VPLYV PROBIOTÍK NA VYBRANÉ DRUHY PATOGÉNOVINFLUENCE OF PROBIOTICS ON SELECTED PATOGENS

作　　者：Jaroslav Pochop ;Miroslava Kačániová ;Ivana Nováková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2010 ;4:491-496.

出版社：Association HACCP Consulting

文章 ID：82761376

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6.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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7.The characteristic of sheep cheese “Bryndza” from different regions of Slovakia based on microbiological quality

作　　者：Miroslava Kačániová ;Ľudmila Nagyová ;Jana Štefániková 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:69-75.doi:10.5219/1239

出版社：Association HACCP Consulting

文章 ID：259481904

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8.Antimicrobial potential of different medicinal plants against food industry pathogens

作　　者：Miroslava Kačániová ;Jana Žiarovská ;Simona Kunová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:494-500.doi:10.5219/1387

出版社：Association HACCP Consulting

文章 ID：259481956

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9.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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10.Differences between microbiota, phytochemical, antioxidant profile and dna fingerprinting of cabernet sauvignon grape from Slovakia and Macedonia

作　　者：Simona Kunová ;Eva Ivanišová ;Jana Žiarovská 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2020 ;14:945-953.doi:10.5219/1353

出版社：Association HACCP Consulting

文章 ID：259482011

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	Simona Kunová	27篇
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