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• Preference mapping of different varieties of garlic (Allium sativum)

  Zuzana Drdolová, Patrí­cia Martišová, Lucia Benešová

  385-389

  2019-05-28

• Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

  Miroslav Jůzl, Markéta Piechowiczová, Kamila Řehůřková

  390-395

  2019-05-28

• Preference mapping of Slovak cheese

  Patrí­cia Martišová, Jana Štefániková, Matej Hynšt, Vladimí­r Vietoris, Patrí­cia Macková

  1211-1217

  2020-12-16