Vol. 5 No. 3 (2011): Potravinarstvo

Scientific journal for food industry (Published in Slovak)

Articles published in the journal are peer reviewed and freely available online. Journal covers areas including: food hygiene, food safety, food toxicology, food technology, nourishment, primary production of food, food quality and food adulteration.

Published: 2011-07-30

Articles

Optimalisation of species identification of common carp (Cyprinus carpio) using SYBR® green I real-time PCRmethod

Pavol Bajzík, Radoslav Židek, Jozef Golian, Ľubomír Belej, Jozef Čapla, Lenka Maršálková, Ondrej Revák

1-5
- PDF
The yield of dna in thermal terated deer meat

Ľubomir Belej, Miroslava Barnová, Lenka Maršálková, Jozef Golian

6-10
- PDF
Morphological and organoleptic fruit properties of various persimmon species (Diospyros spp.)

Oľga Grygorieva, Ján Brindza, Vladimir Vietoris, Lucia Kucelová, Dezider Tóth, Vlasta Abraham, Miroslava Hricová

11-19
- PDF
Organic products, consumer behavior on market and european organic product market situation

Dagmar Kozelová, Ladislav Mura, Eva Matejková, Ľubomír Lopašovský, Vladimír Vietoris, Andrea Mendelová, Magdaléna Bezáková, Marcela Chreneková

20-26
- PDF
Nutritional status of subjects with dominant plant food consumption

Marica Kudlackova, Martina Valachovičová, Katarína Babinská, Pavel Blažíček, Viera Spoustová, Viera Pauková

27-32
- PDF
Presence of S. aureus and Enterococcus spp. in goat´s cheese and their antibiotic resistance

Lucia Poľáková, Eva Dudrikova, Juraj Gallo

33-37
- PDF
Contribution to the debate on the microbiological quality of raw milk from vending machines

Ľubomír Valík, Alžbeta Medveďová, Lucia Bírošová, Denisa Liptáková, Ladislav Ondruš, Ján Šnelcer

38-43
- PDF
Examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines

Lucia Zeleňáková, Eva Matejková, Ľubomír Lopašovský, Dagmar Kozelová, Ladislav Mura

44-49
- PDF

Vol. 5 No. 3 (2011): Potravinarstvo

Articles

Optimalisation of species identification of common carp (Cyprinus carpio) using SYBR® green I real-time PCRmethod

The yield of dna in thermal terated deer meat

Morphological and organoleptic fruit properties of various persimmon species (Diospyros spp.)

Organic products, consumer behavior on market and european organic product market situation

Nutritional status of subjects with dominant plant food consumption

Presence of S. aureus and Enterococcus spp. in goat´s cheese and their antibiotic resistance

Contribution to the debate on the microbiological quality of raw milk from vending machines

Examination of factors influencing the variability of yeast amount in the context of ph changes in bottled wines

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