Hasil Pencarian - Boris Semjon

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  1. 1
    Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk

    Sensory profile of Parenica cheese varieties made from pasteurized cow’s milk oleh Boris Semjon, Jana Maľová, Tatiana Vataščinová, Pavel Maľa

    Diterbitkan 2019-02-01
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  2. 2
    Effect of wine maturing on the colour and chemical properties of Chardonnay wine

    Effect of wine maturing on the colour and chemical properties of Chardonnay wine oleh Martin Bartkovský, Boris Semjon, Slavomír Marcinčák, Peter Turek, Viera Baričičová

    Diterbitkan 2020-08-01
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  3. 3
    Antimicrobial Resistance of <i>Staphylococcus</i> sp. Isolated from Cheeses

    Antimicrobial Resistance of <i>Staphylococcus</i> sp. Isolated from Cheeses oleh Jana Výrostková, Ivana Regecová, František Zigo, Boris Semjon, Gabriela Gregová

    Diterbitkan 2021-12-01
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  4. 4
    Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk

    Assessment of Quality and Safety of Farm Level Produced Cheeses from Sheep and Goat Milk oleh Mariana Kováčová, Jana Výrostková, Eva Dudriková, František Zigo, Boris Semjon, Ivana Regecová

    Diterbitkan 2021-04-01
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  5. 5
    Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging

    Application of multiple factor analysis for the descriptive sensory evaluation and instrumental measurements of bryndza cheese as affected by vacuum packaging oleh Boris Semjon, Martin Král, Matej Pospiech, Anna Reitznerová, Jana Maľová, Bohuslava Tremlová, Eva Dudriková

    Diterbitkan 2018-01-01
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  6. 6
    Humic Substances as a Feed Supplement and the Benefits of Produced Chicken Meat

    Humic Substances as a Feed Supplement and the Benefits of Produced Chicken Meat oleh Slavomír Marcinčák, Boris Semjon, Dana Marcinčáková, Anna Reitznerová, Dagmar Mudroňová, Janka Vašková, Jozef Nagy

    Diterbitkan 2023-04-01
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  7. 7
    Fermented Products Enriched with Polyunsaturated Fatty Acids in Broiler Chicken Nutrition and Fat Quality of Produced Meat

    Fermented Products Enriched with Polyunsaturated Fatty Acids in Broiler Chicken Nutrition and Fat Quality of Produced Meat oleh Andrej Makiš, Milan Čertík, Tatiana Klempová, Boris Semjon, Dana Marcinčáková, Pavlína Jevinová, Slavomír Marcinčák

    Diterbitkan 2024-05-01
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  8. 8
    Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances

    Multiple factorial analysis of physicochemical and organoleptic properties of breast and thigh meat of broilers fed a diet supplemented with humic substances oleh Boris Semjon, Dana Marcinčáková, Beáta Koréneková, Martin Bartkovský, Jozef Nagy, Peter Turek, Slavomír Marcinčák

    Diterbitkan 2020-03-01
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  9. 9
    Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography

    Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Rever... oleh Anna Reitznerová, Monika Šuleková, Jozef Nagy, Slavomír Marcinčák, Boris Semjon, Milan Čertík, Tatiana Klempová

    Diterbitkan 2017-11-01
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  10. 10
    Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat

    Comparison of Lipid Profile and Oxidative Stability of Vacuum-Packed and Longtime-Frozen Fallow Deer, Wild Boar, and Pig Meat oleh Anna Reitznerová, Boris Semjon, Martin Bartkovský, Monika Šuleková, Jozef Nagy, Tatiana Klempová, Slavomír Marcinčák

    Diterbitkan 2023-03-01
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  11. 11
    Authentication and preference mapping of ham

    Authentication and preference mapping of ham oleh Lucia Benešová, Jozef Golian, Patrí­cia Martišová, Boris Semjon, Peter Zajác, Jozef Čapla, Tomáš Vlčko

    Diterbitkan 2019-12-01
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  12. 12
    Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables

    Effect of supplementation with solid-state fermented feed in the diet of laying hens on egg qualitative variables oleh Boris Semjon, Eva Dudriková, Iveta Jaďďuttová, Martin Bartkovský, Tatiana Klempová, Dana Marcinčáková, Ondrej Slaný, Slavomí­r Marcinčák

    Diterbitkan 2020-07-01
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  13. 13
    Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content

    Detection of Microbiota during the Fermentation Process of Wine in Relation to the Biogenic Amine Content oleh Ivana Regecová, Boris Semjon, Pavlina Jevinová, Peter Očenáš, Jana Výrostková, Lucia Šuľáková, Erika Nosková, Slavomír Marcinčák, Martin Bartkovský

    Diterbitkan 2022-10-01
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  14. 14
    Immune Response and Fatty Acid Profile of Eggs from Laying Hens Fed Fermented Feed Rich in Polyunsaturated Fatty Acids

    Immune Response and Fatty Acid Profile of Eggs from Laying Hens Fed Fermented Feed Rich in Polyunsaturated Fatty Acids oleh Viera Karaffová, Dagmar Mudroňová, Boris Semjon, Tatiana Klempová, Ondrej Slaný, Milan Čertík, Jozef Nagy, Martin Bartkovský, Slavomír Marcinčák

    Diterbitkan 2022-02-01
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  15. 15
    Effect of Broilers Chicken Diet Supplementation with Natural and Acidified Humic Substances on Quality of Produced Breast Meat

    Effect of Broilers Chicken Diet Supplementation with Natural and Acidified Humic Substances on Quality of Produced Breast Meat oleh Marek Hudák, Boris Semjon, Dana Marcinčáková, Lukáš Bujňák, Pavel Naď, Beáta Koréneková, Jozef Nagy, Martin Bartkovský, Slavomír Marcinčák

    Diterbitkan 2021-04-01
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  16. 16
    Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens

    Effect of Solid-State Fermented Wheat Bran Supplemented with Agrimony Extract on Growth Performance, Fatty Acid Profile, and Meat Quality of Broiler Chickens oleh Boris Semjon, Martin Bartkovský, Dana Marcinčáková, Tatiana Klempová, Lukáš Bujňák, Marek Hudák, Iveta Jaďuttová, Milan Čertík, Slavomír Marcinčák

    Diterbitkan 2020-05-01
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  17. 17
    Detection of microbiota in the vineyards of the Tokaj wine region

    Detection of microbiota in the vineyards of the Tokaj wine region oleh Ivana Regecová, Slavomí­r Marcinčák, Jozef Nagy, Peter Popelka, Boris Semjon, Pavlina Jevinová, Monika Pipová, Martin Král, Marián Kovalčí­k

    Diterbitkan 2019-12-01
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  18. 18
    Effects of Dietary Supplementation of Humic Substances on Production Parameters, Immune Status and Gut Microbiota of Laying Hens

    Effects of Dietary Supplementation of Humic Substances on Production Parameters, Immune Status and Gut Microbiota of Laying Hens oleh Dagmar Mudroňová, Viera Karaffová, Boris Semjon, Pavel Naď, Jana Koščová, Martin Bartkovský, Andrej Makiš, Lukáš Bujňák, Jozef Nagy, Jana Mojžišová, Slavomír Marcinčák

    Diterbitkan 2021-08-01
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  19. 19
    Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat

    Effect of Concentration of Flaxseed (<i>Linum usitatissimum</i>) and Duration of Administration on Fatty Acid Profile, and Oxidative Stability of Pork Meat oleh Martin Bartkovský, Drahomíra Sopková, Zuzana Andrejčáková, Radoslava Vlčková, Boris Semjon, Slavomír Marcinčák, Lukáš Bujňák, Matej Pospiech, Jozef Nagy, Peter Popelka, Petronela Kyzeková

    Diterbitkan 2022-04-01
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