Measuring and comparing the water activity and salt content in Parenica cheeses made by traditional and industrial technology

• Autorzy: Zelenakova L. , Sevcik M. , Jakabova S. , Zajac P. , Canigova M. , Habanova M. , Wyka J.
• Języki publikacji: EN

Abstrakty

EN

PL

• Wydawca: -
• Czasopismo: Roczniki Państwowego Zakładu Higieny
• Rocznik: 2020
• Tom: 71
• Numer: 3
• Opis fizyczny: p.291-301,fig.,ref.

Twórcy

autor

Zelenakova L.

• Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Sevcik M.

• Department of Ecology and Environmental Science, Constantine the Philosopher University in Nitra, Tr. A. Hlinku 1, 94974 Nitra, Slovak Republic

autor

Jakabova S.

• Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Zajac P.

• Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Canigova M.

• Department of Technology and Quality of Animal Products, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Habanova M.

• Department of Human Nutrition, Faculty of Agrobiology and Food Resources, Slovak University of Agriculture, Tr. A. Hlinku 2, 949 76 Nitra, Slovak Republic

autor

Wyka J.

• Department of Human Nutrition, Wroclaw University of Environmental and Life Sciences, Chełmonskiego 37, 51-630 Wroclaw, Poland

Identyfikatory

DOI

10.32394/rpzh.2020.0127