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Author:Kovac, M.

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5 matching references were found.

Farkas, P.; Sojak, L.; Kovac, M.; Janak, J., Interface Adsorption and Reproducibility of Retention Indices in Glass Capillary Columns with Dimethylpolysiloxane Stationary Phases Cross-Linked by «gamma»-Irradiation, J. Chromatogr., 1989, 471, 251-261, https://doi.org/10.1016/S0021-9673(00)94173-6 . [all data]

Farkas, P.; Sádecká, J.; Kovác, M.; Siegmund, B.; Leitner, E.; Pfannhauser, W., Key odourants of pressure-cooked hen meat, Food Chem., 1997, 60, 4, 617-621, https://doi.org/10.1016/S0308-8146(97)00042-3 . [all data]

Farkas, P.; Le Quere, J.M.; Maarse, H.; Kovac, M., The standard GC retention index library of flavour compounds in Trends in flavour research. Proceedings of the 7th Weurman Flavour Research Symposium, Maarse,H.; van der Heij,D.G., ed(s)., Weurman Flavour Research Symposium, Noordwijkerhout, Netherlands, 1994, 145-149. [all data]

Pet'ka, J.; Mocák, J.; Farkas, P.; Balla, B.; Kovác, M., Classification of Slovak varietal white wines by volatile compounds, J. Sci. Food Agric., 2001, 81, 15, 1533-1539, https://doi.org/10.1002/jsfa.979 . [all data]

Farkas, P.; Hradský, P.; Kovác, M., Novel flavour components identified in the steamn distillate of onion (Allium cepa L.), Z. Lebensm. Unters. Forsch., 1992, 195, 5, 459-462, https://doi.org/10.1007/BF01191718 . [all data]