Evaluation of Cereals and Pseudocereals Suitability for the Development of New Probiotic Foods

by Monika Kocková, Monika Dilongová, Eva Hybenová, L’ubomír Valík
Published 2013-01-01

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

by Alžbeta Medved’ová, Martina Koňuchová, Karolína Kvočiková, Ivana Hatalová, L’ubomír Valík
Published 2020-12-01