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	1.	Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process. [electronic resource] by Lovayová, Viera Dudriková, E Rimárová, K Siegfried, L Producer: 20150805 In: Journal of food science and technology vol. 52 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Potential association between Coxiella burnetii seroprevalence and selected risk factors among veterinary students in Slovakia. [electronic resource] by Dorko, Erik Rimárová, Kvetoslava Kecerová, Annamária Pilipčinec, Emil Dudríková, Eva Lovayová, Viera Petrovičová, Jozefína Boroš, Erich Producer: 20111109 In: Annals of agricultural and environmental medicine : AAEM vol. 18 Availability: No items available. Save to lists Add to cart (remove)

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