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Z. Mándoki

University of Kaposvár

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Publication

Featured researches published by Z. Mándoki.

Acta Universitatis Sapientiae: Alimentaria | 2009

The effect of microwave pasteurization on the composition of milk.

C. Albert; G. Pohn; Z. Mándoki; Z. Csapó-Kiss; J. Csapó

Acta Universitatis Sapientiae: Alimentaria | 2009

Increase of conjugated linoleic acid content of dairy products by adding sunflower oil

R. V. Salamon; K. Lóki; É. Varga-Visi; J. Csapó; Z. Mándoki

Acta Universitatis Sapientiae: Alimentaria | 2010

The role of selenium content of wheat in the human nutrition. A literature review.

M. Tamás; Z. Mándoki; J. Csapó

Acta Universitatis Sapientiae: Alimentaria | 2010

The influence of disposal technology obtained with alkaline treatments on D-amino acid content of slaughterhouse waste.

K. Lóki; S. Kalambura; Z. Mándoki; É. Varga-Visi; C. Albert; J. Csapó

Acta Universitatis Sapientiae: Alimentaria | 2009

The effect of thermic treatment conditions on the amino acid composition of soybean and maize

É. Varga-Visi; G. Pohn; C. Albert; Z. Mándoki; J. Csapó

Poljoprivreda | 2007

EFFECT OF MICROORGANISMS ON FREE AMINO ACID AND FREE D-AMINO ACID CONTENTS OF VARIOUS DAIRY PRODUCTS

C. Albert; G. Pohn; K. Lóki; S. Salamon; Beáta Albert; P. Sára; Z. Mándoki; Jánosné Csapó; J. Csapó

Krmiva : Časopis o hranidbi životinja, proizvodnji i tehnologiji krme | 2009

DJELOVANJE TERMIČKOG TRETIRANJA NA SASTAV AMINO KISELINA SOJE I KUKURUZA

É. Varga-Visi; G. Pohn; C. Albert; Z. Mándoki; J. Csapó

Krmiva : Časopis o hranidbi životinja, proizvodnji i tehnologiji krme | 2009

DJELOVANJE MIKROVALNOG PASTERIZIRANJA NA SASTAV MLIJEKA

C. Albert; G. Pohn; Z. Mándoki; Z. Csapó-Kiss; J. Csapó

Krmiva : Časopis o hranidbi životinja, proizvodnji i tehnologiji krme | 2009

POVEĆANJE SADRŽAJA KONJUGIRANE LINOLNE KISELINE MLIJEČNIH PROIZVODA DODAVANJEM SUNCOKRETOVOG ULJA

R. V. Salamon; K. Lóki; É. Varga-Visi; Z. Mándoki; J. Csapó

Acta Universitatis Sapientiae: Alimentaria | 2009

Changes in fatty acid composition of different milk products caused by different technology.

R. V. Salamon; Z. Mándoki; Z. Csapó-Kiss; A. Győri; Z. Győri; J. Csapó

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Collaboration

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J. Csapó

University of Kaposvár

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G. Pohn

University of Kaposvár

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K. Lóki

University of Kaposvár

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É. Varga-Visi

University of Kaposvár

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Z. Csapó-Kiss

University of Kaposvár

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Jánosné Csapó

University of Kaposvár

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P. Sára

University of Kaposvár

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A. Győri

University of Kaposvár

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Anikó Győri

University of Debrecen

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Z. Győri

University of Kaposvár

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