Search Results - Miroslava, Kačániová

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  1. 1
    Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products

    Influence of apple pomace on the oxidation status, fatty acid content, colour stability and microbiological profile of baked meat products by Kęska, Paulina, Wójciak, Karolina, Stadnik, Joanna, Kluz, Maciej Ireneusz, Kačániová, Miroslava, Čmiková, Natália, Solska, Elżbieta, Mazurek, Katarzyna

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  2. 2
    THE PROTEINS DEGRADATION IN DRY CURED MEAT AND METHODS OF ANALYSIS : A REVIEW

    THE PROTEINS DEGRADATION IN DRY CURED MEAT AND METHODS OF ANALYSIS : A REVIEW by Juraj, Čuboň, Cviková, Petronela, Peter, Haščík, Miroslava, Kačániová, Simona, Kunová, Lukáš, Hleba, Marek, Bobko, Lenka, Trembecká, Bučko, Ondřej, Jana, Tkáčová

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