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• Procedures for the identification and detection of adulteration of fish and meat products

  Jozef Čapla, Peter Zajác, Jozef Čurlej, Ľubomír Belej, Miroslav Kročko, Marek Bobko, Lucia Benešová, Silvia Jakabová, Tomáš Vlčko

  978-994

  2020-10-28

• Development of a two-level control system for the analysis of the composition of meat products

  Natalya Vostrikova, Daniil Khvostov, Anatoly Zherdev, Mikhail Minaev, Elena Zvereva

  1005-1017

  2021-10-28

• The antimicrobial effect of thyme and rosemary essential oils against Listeria monocytogenes in sous vide turkey meat during storage

  Miroslava Kačániová, Simona Kunová, Peter Haščík, Karol Pietrzyk, Maciej Kluz, Margarita Terentjeva, Tatsiana Savistkaya, Dzmitry Grinshpan

  575-584

  2021-06-28

• Determining the presence of chicken and turkey meat in selected meat products using realtime PCR method

  Miloš Mašlej, Jozef Golian, Lenka Maršalková

  267-271

  2014-07-21

• Global trends in halal food detection

  Anni Faridah, Adrian Arif, Durain Parmanoan, Ruhul Fitri Rosel, Abror Abor, Asmar Yulastri, Nurul Huda

  919-934

  2024-10-24