1.Changes in chosen properties of soft cheeses with chilli pepper during storage

作　　者：Margita Čanigová ;Veronika Kaločaiová ;Zuzana Remeňová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2018 ;12(1):628-633.doi:10.5219/971

出版社：Association HACCP Consulting

文章 ID：230803385

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2.Effects of floral honey and pressed flax seeds on intensity of yogurt aroma, sweetness and sour taste of yogurts during storage

作　　者：Zuzana Remeňová ;Margita Canigová ;Miroslav Kročko 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):436-440.doi:10.5219/760

出版社：Association HACCP Consulting

文章 ID：230803476

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3.Effect of thyme and oregano aqueous tea infusions on the microbiological characteristics of sausages

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

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2017 ;11(1):571-574.doi:10.5219/761

出版社：Association HACCP Consulting

文章 ID：230803497

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4.Relations between must clarification and organoleptic attributes of wine varietes

作　　者：Vladimír Vietoris ;Peter Czako ;Andrea Mendelová 等

出　　处：Potravinarstvo : Scientific Journal for Food Industry. 2014 ;8(1):155-160.doi:10.5219/359

出版社：Association HACCP Consulting

文章 ID：230803750

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	Andrea Šimková	1篇
	Lenka Trembecká	1篇
	Marek Závracký	1篇
	Margita Canigová	1篇
	Peter Czako	1篇
	Peter Haščík	1篇
	Veronika Kaločaiová	1篇
	Vladimír Vietoris	1篇
	Vladimíra Kňazovická	1篇
	Ľudmila Nagyová	1篇

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	Zuzana Remeňová	4篇
	Miroslav Kročko	3篇
	Viera Ducková	3篇
	Margita Čanigová	2篇
	Andrea Mendelová	1篇

	2018	1篇
	2017	2篇
	2014	1篇