Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.
|Evaluation of fermentation properties of lactic acid bacteria isolated from sourdough||78||—||87|
|Monika Kocková, Petra Gereková, Zuzana Petruláková, Eva Hybenová, Ernest Šturdík, Ľubomír Valík||Vol. 4, No. 2|
|The effect of lactobacilli starter culture on quality of bread||120||—||128|
|Zuzana Petruláková, Eva Hybenová, Lucia Mikušová, Petra Gereková, Monika Kocková, Ernest Šturdík||Vol. 2, No. 2|