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MASO INTERNATIONAL – JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volume 12 (2022): Numero 1 (Ottobre 2022)

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6 Articoli
Accesso libero | 14 ott 2022
Shiga Toxin-Producing Escherichia coli (STEC) and Meat Part 1: Where did the STEC come from?
Kameník Josef

Kameník Josef

Faculty of Veterinary Hygiene and Ecology, University of Veterinary SciencesBrno,
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Josef, Kameník
, 
Dušková Marta

Dušková Marta

Faculty of Veterinary Hygiene and Ecology, University of Veterinary SciencesBrno,
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Marta, Dušková
 e 
Dorotíková Kateřina

Dorotíková Kateřina

Faculty of Veterinary Hygiene and Ecology, University of Veterinary SciencesBrno,
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Kateřina, Dorotíková
  
Accesso libero | 14 ott 2022
Alternative Use of the Extensograph-E in the Role of a Texturometer
Ivan Švec

Ivan Švec

Department of Carbohydrates and Cereals, University of Chemistry and TechnologyPrague,
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Švec, Ivan
  
Accesso libero | 28 nov 2022
The effect of adding garlic powder to the feed of local fatted rabbits on production parameters and blood biochemical traits
Hassan Abdulla Mohammed

Hassan Abdulla Mohammed

Veterinary department, Shaqlawa technic college, Erbil Poly Technic UniversityErbil, Iraq
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Mohammed, Hassan Abdulla
, 
Fawzyea Beia Toma

Fawzyea Beia Toma

Veterinary department, Shaqlawa technic college, Erbil Poly Technic UniversityErbil, Iraq
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Toma, Fawzyea Beia
 e 
Fouad Ali Abdullah Abdullah

Fouad Ali Abdullah Abdullah

Department of Animal Origin Food & Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences BrnoBrno, Czech Republic
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Abdullah, Fouad Ali Abdullah
  
Accesso libero | 28 nov 2022
Physicochemical and mechanical properties of edible films based on WPI and a novel hydrocolloid: Persian gum
Reno Georgiou

Reno Georgiou

Department of Food Science and Technology, Perrotis College, American Farm SchoolThessaloniki, Greece
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Georgiou, Reno
 e 
Renata Kostovska

Renata Kostovska

Teagasc Food Research CentreIreland
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Kostovska, Renata
  
Accesso libero | 14 gen 2023
Occurrence and detection of Listeria monocytogenes in ready-to-eat foods
Petra Furmančíková

Petra Furmančíková

Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary SciencesBrno,
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Furmančíková, Petra
, 
Pavlína Navrátilová

Pavlína Navrátilová

Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary SciencesBrno,
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Navrátilová, Pavlína
, 
Zora Šťástková

Zora Šťástková

Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary SciencesBrno,
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Šťástková, Zora
, 
Ivana Bednářová

Ivana Bednářová

Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary SciencesBrno,
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Bednářová, Ivana
 e 
Iva Steinhauserová

Iva Steinhauserová

Department of Animal Origin Food and Gastronomic Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary SciencesBrno,
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Steinhauserová, Iva
  
Accesso libero | 11 giu 2023
Effect of storage on sensory quality of chocolate
Alexandra Tauferová

Alexandra Tauferová

Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences BrnoBrno,
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Tauferová, Alexandra
 e 
Tereza Tkadlecová

Tereza Tkadlecová

Department of Plant Origin Food Sciences, Faculty of Veterinary Hygiene and Ecology, University of Veterinary Sciences BrnoBrno,
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Tkadlecová, Tereza
  

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Inglese
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Economia e business, Economia politica, Politica economica, Business management, Settori, Agribusiness, industria del cibo, Chimica idustriale, Scienze dell'alimentazione, Medicina, Medicina veterinaria
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