Czech J. Food Sci., 18 (2000)

No. 2

Original Paper
Capillary electrophoretic and liquid chromatographic determination of synthetic dyes in non-alcoholic drinks and wine samples
Jančářová I., Vondráčková A., Šlampová A., Kubáň V.
Czech J. Food Sci., 18 (2000): 41-48abstractdownload PDF
Original Paper
Antioxidant activities of allspice extracts in rapeseed oil
Nguyen D.V., Takácsová M., Dang M.N., Kristiánová K.
Czech J. Food Sci., 18 (2000): 49-51abstractdownload PDF
Original Paper
Influence of yogurt cultures on benzoic acid content in yoghurt
Hejtmánková A., Horák V., Dolejšková J., Louda F., Dragounová H.
Czech J. Food Sci., 18 (2000): 52-54abstractdownload PDF
Original Paper
Microscopic examination of products from fish meat
Tremlová B.
Czech J. Food Sci., 18 (2000): 55-60abstractdownload PDF
Original Paper
Trace elements content in virgin sunflower oil production
Koreňovská M., Poláčeková O.
Czech J. Food Sci., 18 (2000): 61-65abstractdownload PDF
Original Paper
Colour of baked products during baking
Novotná P., Landfeld A.
Czech J. Food Sci., 18 (2000): 67-70abstractdownload PDF
Short Communication
Effect of the year and storage on ascorbic acid content and total polyphenol content in three apple varieties
Lachman J., Orsák M., Pivec V., Kučera J.
Czech J. Food Sci., 18 (2000): 71-74abstractdownload PDF
Review
Strains for fermentation of high gravity worts – a review
Pátková J., Šmogrovičová D., Dömény Z., Bafrncová P.
Czech J. Food Sci., 18 (2000): 75-80abstractdownload PDF

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