The following menu will be available at the final conference dinner, where all participants, guests and sponsors are invited:
200 g Grilled pork sirloin, pepper sauce.
500 g Grilled pork ribs on honey, chilli and garlic.
200 g Chicken breast stuffed with goat cheese and leaf spinach on cream.
200 g Grilled filet from Nile perch, ratatouille.
200 g Grilled beef flank steak, pepper sauce.
300 g Caesar salad.
Electronic version of Book of abstracts with all updates and corrections is available for download below.
Book of abstracts
Programme of the YISAC 2019 conference was made online. Errors in title of one presentation in Session 1 and in schedule of lectures in Session 6, which were caused by early morning printing goblin, were corrected. Everything should be alright now.
We are very glad to announce that all contributions sent to organizers were accepted for presentation at the YISAC 2019 conference. We are happy to see you all in Pardubice!