Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages

Por Miroslav Kročko, Margita Čanigová, Viera Ducková, Ondřej Bučko
Publicado em 2016-06-01

Presence of Antibiotic Resistant Enterococci in Rinses of Milking Equipment after Sanitation Process

Por Miroslav Kročko, Margita Čanigová, Viera Ducková, Anna Krebs-Artimová, Jana Račková
Publicado em 2011-10-01

Effect of rosemary in combination with yeast extract on microbiology quality, oxidative stability and color of non-fermented cooked salami “Inovec”

Por Miroslav Kročko, Martin Ďurík, Ondřej Bučko, Jana Tkáčová, Margita Čanigová, Viera Ducková
Publicado em 2015-05-01

Effect of thyme and oregano aqueous tea infusions on the lipid oxidation and sensory characteristics of frankfurkters sausages

Por Miroslav Kročko, Marek Bobko, Viera Ducková, Margita Čanigová, Peter Haščík, Jana Tkáčová
Publicado em 2017-01-01

Effect of somatic cell counts occurred in milk on quality of Slovak traditional cheese - Parenica

Por Viera Ducková, Margita Čanigová, Peter Zajác, Zuzana Remeňová, Miroslav Kročko, Ľudmila Nagyová
Publicado em 2019-08-01

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

Por Miroslav Kročko, Viera Ducková, Margita Čanigová, Vladimíra Kňazovická, Zuzana Remeňová, Lenka Trembecká, Peter Haščík
Publicado em 2017-01-01