Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage by Eva Dudriková, Mária Nagyová, Zuzana Dičáková

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HEALTH AND HYGIENIC CONDITIONS OF EWE'S MILK PROCESSING FROM THE ASPECT OF FOOD SAFETY by Jana Pukáčová, Lucia Poľaková, Eva Dudriková

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SENSITIVY TO ANTIBIOTICS IN STRAINS OF S. AUREUS ISOLATED FROM COW´S MILK by Eva Dudriková, Jana Pukáčová, Lucia Poľaková

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PRESENCE OF S. AUREUS AND ENTEROCOCCUS SPP. IN GOAT´S CHEESE AND THEIR ANTIBIOTIC RESISTANCE by Lucia Poľáková, Eva Dudrikova, Juraj Gallo

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Antibiotic resistance and prevalence of Enterococcus spp. and Escherichia coli isolated from bryndza cheese by Marek Vrabec, Viera Lovayová, Katarína Dudriková, Juraj Gallo, Eva Dudriková

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

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

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Antimicrobial Resistance of <i>Enterococcus</i> sp. Isolated from Sheep and Goat Cheeses by Jana Výrostková, Ivana Regecová, Eva Dudriková, Slavomír Marcinčák, Mária Vargová, Mariana Kováčová, Jana Maľová

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