Faculty of Biotechnology and Food Sciences - list of publications

The following list contains all information available to the publication.

ZAJÁC, P. -- KÚŠOVÁ, L. -- BENEŠOVÁ, L. -- ČAPLA, J. -- ČURLEJ, J. -- GOLIAN, J. Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt. In Potravinárstvo. 14, 1 (2020), p. 300--306. ISSN 1337-0960.

Original name:
Effect of commercial yogurt starter cultures on fermentation process, texture and sensoric parameters of white yogurt
Written by (author):
Department: Department of Food Hygiene and Safety
Kind of publication:
article in a professional periodical
Periodical:
Potravinárstvo
Nature of article:
Volume no. (year): 14
Periodical number within the volume:
1
Year of publication: 2020
Starting page:
300
Up to page: 306
Number of pages:
7
UT code by Web of Science:
Form of publication: electronic version (online)
Original language: English
Publication category:
ADN Vedecké práce v domácich časopisoch registrovaných v databázach Web of Science alebo SCOPUS
Description in original language:
Description in English:
Key words:
slovak: senzorické analýzy, jogurty, fermentácia, textúra potravín, mliečne výrobky
Year of submission:
2020
Year of transmission:
 
Entry made by: Ing. Peter Zajác, PhD.
Last change:
08/08/2020 22:20 (Data import from library)

Source specification:

Potravinárstvo. Nitrianske Hrnčiarovce: ISSN 1337-0960.

Original name:
Potravinárstvo
English name:
Name in Slovak:
Written by (author):
Kind of publication:
magazine
ISSN:
1337-0960
Country of publisher:
Place of publishing:
Nitrianske Hrnčiarovce
Publisher:
URL:
Original language:
Publication category:
Description in original language:
Description in English:
Description in Slovak:
Last change:
08/08/2020 22:20 (Data import from library)