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Comparison of textural atributes of selected meat sausages using instrumental analysis

Author(s): Jozef Čurlej | Peter Zajác | Jozef Čapla | Vladimír Vietoris | Ľubomír Lopašovský
Perception of basic tastes and threshold sensitivity during testing of selected judges

Author(s): Petra Barborová | Jana Jančovičová | Peter Zajác | Jozef Čapla | Vladimír Vietoris
Measurement of the Residual Gases O2 and CO2 in Meat Products Packed in Modified Atmosphere

Author(s): Jozef Čapla | Peter Zajác | Jozer Čurlej | Ľubomír Lopašovský | Vladimír Vietoris
CAMPYLOBACTERIOSIS: IMPORTANCE OF STRENGTHENING SURVEILLANCE AND REPORTED FOODBORNE DISEASE CONTROL WITHIN EUROPEAN UNION

Author(s): Lucia Zeleňáková | Jana Žiarovská | Dagmar Kozelová | Ladislav Mura | Ľubomír Lopašovský | Alica Bobková | Peter Zajác | Jozef Čapla | Katarína Tináková
SANITATION PROCESS OPTIMALIZATION IN RELATION TO THE MICROBIAL BIOFILM OF PSEUDOMONAS FLUORESCENS

Author(s): Jozef Čapla | Peter Zajác | Pavol Bajzík | Lucia Zeleňáková | Jozef Golian | Vladimír Vietoris
RATINGS OF THE HYGIENIC CONDITIONS AND VERIFICATION PROFESSIONAL COMPETENCE EMPLOYEE IN COMMON FOOD SERVICES

Author(s): Pavol Bajzík | Alica Bobková | Marek Bobko | Lucia Zeleňáková | Ľubomír Lopašovský | Jozef Čapla
QUALITY AND SAFETY OF RAW COW’S MILK IN SLOVAKIA IN 2011

Author(s): Peter Zajác | Martin Tomáška | Anna Murárová | Jozef Čapla | Jozef Čurlej
OPTIMALISATION OF SPECIES IDENTIFICATION OF COMMON CARP (CYPRINUS CARPIO) USING SYBR® GREEN I REAL-TIME PCR METHOD

Author(s): Pavol Bajzík | Radoslav Židek | Jozef Golian | Ľubomír Belej | Jozef Čapla | Lenka Maršálková | Ondrej Revák
MICROBIAL BIOFILMS PRODUCED BY PSEUDOMONAS FLUORESCENS ON SOLID SURFACES

Author(s): Jozef Čapla | Peter Zajác | Jozef Golian | Pavol Bajzík | Lucia Zeleňáková | Vladimír Vietoris | Dagmar Kozelová
PERCEPTION OF BIO-FOOD LABELING BY CONSUMERS IN SLOVAKIA

Author(s): Dagmar Kozelová | Peter Zajác | Eva Matejková | Lucia Zeleňáková | Ľubomír Lopašovský | Ladislav Mura | Jozef Čapla | Vladimír Vietoris
METHODS FOR FISH SPECIES IDENTIFICATION IN FOOD PRODUCTS

Author(s): Pavol Bajzík | Jozef Golian | Radoslav Židek | Jozef Čapla | Ľubomír Belej | Matúš Ondrejka | Ľubica Mrázová | Lenka Maršálková
VERIFICATION OF THE FOOD SAFETY MANAGEMENT SYSTEM IN DEEP FROZEN FOOD PRODUCTION PLANT

Author(s): Erika Kolajová | Lucia Zeleňáková | Jozef Čapla | Peter Zajác
NEW METHODOLOGIES FOR BIOFILMS CONTROL IN FOOD INDUSTRY

Author(s): Jozef Čapla | Peter Zajác | Vladimír Vietoris | Pavol Bajzík
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