1.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

文章详细全文下载
2.RELATIONSHIP RATIONAL NUTRITION FOR THE RISK OF CANCER OF THE BREAST IN THE FEMALE POPULATION IN SLOVAKIA

作　　者：Michaela Tirpáková ;Viera Lovayová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(4).doi:10.5219/143

出版社：Association HACCP Consulting

文章 ID：83131001

文章详细全文下载
3.RELATIONSHIP RATIONAL NUTRITION FOR THE RISK OF CANCER OF THE BREAST IN THE FEMALE POPULATION IN SLOVAKIA

作　　者：Michaela Tirpáková ;Viera Lovayová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(4).doi:10.5219/143

出版社：Association HACCP Consulting

文章 ID：82761224

文章详细全文下载
4.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

文章详细全文下载
5.RELATIONSHIP RATIONAL NUTRITION FOR THE RISK OF CANCER OF THE BREAST IN THE FEMALE POPULATION IN SLOVAKIA

作　　者：Michaela Tirpáková ;Viera Lovayová

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2011 ;5(4):58-63.doi:10.5219/143

出版社：Association HACCP Consulting

文章 ID：230803874

文章详细全文下载
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):40-45.doi:10.5219/29

出版社：Association HACCP Consulting

文章 ID：230803934

文章详细全文下载

	Viera Lovayová	6篇
	Eva Dudriková	3篇
	Kvetoslava Rimárová	3篇
	Michaela Tirpáková	3篇
	Radomíra Nemcová	3篇

全文

出版年度

作者

文章类型

来源期刊

学科主题

语种

国别/地区

检索条件:"( ( 高级检索(( ((AU:(("Viera Lovayová")))) )) ) )"

	2011	3篇
	2010	3篇