Oct 22, 2020   11:35 p.m. Sergej
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Ing. Janka Koreňová, PhD.
Identification number: 66888
University e-mail: qkorenovaj [at] stuba.sk
 

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The following list contains all information available to the publication.

SÁDECKÁ, J. -- ŠAKOVÁ, N. -- PANGALLO, D. -- KOREŇOVÁ, J. -- KOLEK, E. -- PUŠKÁROVÁ, A. -- BUČKOVÁ, M. -- VALÍK, Ľ. -- KUCHTA, T. Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese. LWT Food Science and Technology, 70. p. 237--244.

Original name:
Microbial diversity and volatile odour-active compounds of barrelled ewes' cheese as an intermediate product that determines the quality of winter bryndza cheese
Name in Slovak:
Written by (author):
doc. Ing. Jana Sádecká, PhD. (20%)
Ing. Nikoleta Lukáčová, PhD. (30%)
Domenico Pangallo (10%)
Ing. Janka Koreňová, PhD. (5%)
Emil Kolek (5%)
Andrea Puškárová (5%)
Mária Bučková (5%)
prof. Ing. Ľubomír Valík, PhD. (10%)
Tomáš Kuchta (10%)
Department:
Department of Nutrition and Food Quality Assessment
Kind of publication: articles in magazines
Periodical:
LWT Food Science and Technology
Volume no. (year):
70
Starting page:
237
Up to page: 244
Number of pages:
8
Original language:
English
Publication category:
ADC Vedecké práce v zahraničných karentovaných časopisoch
Scientific field:
Year of submission:
2016
Year of transmission:
2016
 
Entry made by:
Last change:
08/31/2017 15:14 (Data import from library)


Source specification:

LWT Food Science and Technology.

Original name: LWT Food Science and Technology
English name:
Czech name:
Written by (author):
Kind of publication:
others
Year of submission:
Original language:
Description in original language:
Description in English:
Description in Czech:
Year of submission:
Year of transmission:
Last change:
01/20/2017 09:25 (Michal Lukáč)