Published: 2023-03-31

DOI: https://doi.org/10.52091/EVIK-2023/1-1-HUN
DOI: https://doi.org/10.52091/EVIK-2023/1-1-ENG

Tejsavbaktérium-izolátumok egyes probiotikus tulajdonságainak in vitro vizsgálata

Judit Süle, László Varga, Zoltán Hatvan, Zoltán Kerényi

4337-4349

DOI: https://doi.org/10.52091/EVIK-2023/1-2-HUN

In vitro evaluation of certain probiotic properties of lactic acid bacteria isolates

Judit Süle, László Varga, Zoltán Hatvan, Zoltán Kerényi

4350-4363

DOI: https://doi.org/10.52091/EVIK-2023/1-2-ENG

Húsiparban alkalmazott összetett fűszerkeverékek minősége

Natalya Naumova, Aleksandr Lukin, Evgenii Velisevich, Irina Rodionova, Sergey Pirozhinsky, Yulia Eremina

4364-4368

DOI: https://doi.org/10.52091/EVIK-2023/1-3-HUN

Identification of Quality of Complex Flavour Mixtures Used in Meat Industry

Natalya Naumova, Aleksandr Lukin, Evgenii Velisevich, Irina Rodionova, Sergey Pirozhinsky, Yulia Eremina

4369-4373

DOI: https://doi.org/10.52091/EVIK-2023/1-3-ENG
DOI: https://doi.org/10.52091/EVIK-2023/1-4-HUN
DOI: https://doi.org/10.52091/EVIK-2023/1-4-ENG