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• Antioxidant effect of oregano essential oil during various storage meat time of hybrid combination Ross 308

  Michaela Klimentová, Mária Angelovičová

  337-343

  2019-05-28

• Social responsibility in reducing food losses and waste in the Slovak Republic: the role of policies – the responsibility of all

  Mária Medveďová, Zuzana Kapsdorferová, Petronela Švikruhová, Veronika Zábojníková

  219-232

  2022-05-05

• The possibility of improving meat quality by using peas and faba beans in feed for broiler chickens

  Liga Proskina, Sallija Cerina, Anda Valdovska, Irina Pilvere, Vilija Alekneviciene

  40-51

  2021-01-28

• The quality characteristics of sausage prepared from different ratios of fish and duck meat

  Nataliia Bozhko, Vasyl Tischenko, Vasyl Pasichnyi, Yevheniia Shubina, Oleksandr Kyselov, Andriy Marynin, Igor Strashynskyi

  26-32

  2021-01-28

• Development of a laboratory method for determination of the quality and freshness of frozen poultry meat

  Daulet Shalginbaeyv, Raushangul Uazhanova, Akmaral Mateyeva

  271-278

  2022-05-10

• Nutritive, chemical and technological properties of liver pate formulated with beef offal, sheep tail fat and licorice and ginger root

  Gulmira Kenenbay , Urishbay Chomanov , Tamara Tultabayeva, Nurzhan Tultabayev, Zhanibek Yessimbekov, Mohammad Ali Shariati

  733-749

  2022-11-03

• Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables

  Boris Semjon, Eva Dudriková, Iveta Jaďďuttová, Martin Bartkovský, Tatiana Klempová, Dana Marcinčáková, Ondrej Slaný, Slavomí­r Marcinčák

  519-527

  2020-07-28

• The use of mutton in sausage production

  Juraj Čuboň, Peter Haščík, Peter Herc, Lukáš Hleba, Miroslava Hlebová, Nikoleta Šimonová, Ondřej Bučko

  506-512

  2021-05-28