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2.

CHICKEN CARCASS STRUCTURE FED WITH ADDITION OF LINOLEIC ACID
by Hascík, Peter

The Journal of Microbiology, Biotechnology and Food Sciences, Feb 2015, Vol.4, pp.59-62

5.

SENSORY QUALITY OF POULTRY MEAT AFTER PROPOLIS APPLICATION
by Hascík, Peter

The Journal of Microbiology, Biotechnology and Food Sciences, Oct/Nov 2011, Vol.1(2), pp.172-186

6.

THE PH VALUE OF BROILER BREAST AND THIGH MUSCLES AFTER ADDITION PROBIOTIC, BEE POLLEN AND PROPOLIS INTO THEIR FEED MIXTURE
by Hascik, Peter

The Journal of Microbiology, Biotechnology and Food Sciences, February 2015, Vol.4(Special Issue 3 (Food Sciences)), pp.52-54

9.

THE EFFECT OF ADDITION BEE POLLEN TO FEED MIXTURES ON INTERNAL FAT OF BROILER ROSS 308
by Hascík, Peter

The Journal of Microbiology, Biotechnology and Food Sciences, Aug/Sep 2012, Vol.2(1), pp.246-252

10.

DETECTION OF LEPTIN IN MUSCLE TISSUES AND ORGANS OF PIGS
by Kunová, Simona

The Journal of Microbiology, Biotechnology and Food Sciences, Feb 2015, Vol.4, pp.66-69

15.

THE INFLUENCE OF GENETIC VARIANTS OF [kappa]-CASEIN ON MILK COMPONENTS
by Cubon, Juraj

The Journal of Microbiology, Biotechnology and Food Sciences, Oct/Nov 2013, Vol.3(2), pp.185-187

16.

BACTERIA IN CHICKEN GASTROINTESTINAL TRACT DETECTED BY REAL TIME PCR AFTER BEE POLLEN APPLICATION IN CHICKENS DIET
by Kacaniova, Miroslava

The Journal of Microbiology, Biotechnology and Food Sciences, Feb 2014, Vol.3(Special Issue 1 (Microbiology)), pp.100-102

17.

EFFECT OF THYME ESSENTIAL OIL ADDITION ON PHYSICAL AND MICROBIOLOGICAL QUALITY OF TABLE EGGS
by Arpasova, Henrieta

The Journal of Microbiology, Biotechnology and Food Sciences, Jan 2013, Issue Special Issue 1 - Part A, pp.1092-1106

18.

MICROBIOLOGICAL AND CHEMICAL QUALITY OF SLOVAK AND EUROPEAN HONEY
by Kunova, Simona

The Journal of Microbiology, Biotechnology and Food Sciences, February 2015, Vol.4(Special Issue 1 (Microbiology)), pp.41-44

20.

MICROBIOLOGICAL AND CHEMICAL QUALITY OF SLOVAK AND EUROPEAN HONEY
by Kunová, Simona

The Journal of Microbiology, Biotechnology and Food Sciences, Feb 2015, Vol.4, pp.41-44

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