Hasil Pencarian - Markéta Piechowiczová

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  1. 1
    Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives

    Comparison of quality parameters of the cooked salami „Gothajský“ in dependence on used salt content and additives oleh Miroslav Jůzl, Markéta Piechowiczová, Kamila Řehůřková

    Diterbitkan 2019-05-01
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  2. 2
    Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters

    Effect of High Dietary Level (8%) of Fish Oil on Long-Chain Polyunsaturated Fatty Acid n-3 Content in Pig Tissues and Plasma Biochemical Parameters oleh Tomas Komprda, Miroslav Jůzl, Milena Matejovičová, Lenka Levá, Markéta Piechowiczová, Šárka Nedomová, Vendula Popelková, Pavla Vymazalová

    Diterbitkan 2020-09-01
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