Vplyv praženia a spracovania na množstvo akrylamidu vo výberovej káve
BackBibliographic information
- Publication year
- 2026
- Category
- V2 — The scientific output of a publication activity as part of an edited book or collection
- CREPČ / EPCA ID
- 0048092
- Document type
- Article in proceedings
- Source
- Bezpečnosť a kvalita potravín
- ISBN (Source)
- 978-80-8266-106-7
- Volume
- S. 371-374
- Source publication year
- 2026
- Output type
- contribution from the event
- Language
- Slovak
- Study field
- veterinary medicineField group: Agricultural and veterinary sciences
- Research areas
- 200 — Veterinary Sciences
- Links
Bibliographic record
VÁRADY, Matúš - REITZNEROVÁ, Anna - MARCINČÁK, Slavomír - POPELKA, Peter. Vplyv praženia a spracovania na množstvo akrylamidu vo výberovej káve [Effect of roasting and processing on the amount of acrylamide in specialty coffees]. In: Bezpečnosť a kvalita potravín : Zborník vedeckých prác. Nitra : Garmond, 2026. ISBN 978-80-8266-106-7, s. 371-374.
Publication authors
| Author | Role | Share |
|---|---|---|
| Matúš Várady | Author | 40.000 % |
| Anna Reitznerová | Author | 15.000 % |
| Slavomír Marcinčák | Author | 15.000 % |
| Peter Popelka | Author | 30.000 % |