Czech J. Food Sci., 18 (2000)

No. 4

Original Paper
A new amperometric sucrose biosensor based on fructose dehydrogenase
Mastihuba V., Leporisová B.
Czech J. Food Sci., 18 (2000): 121-123abstractdownload PDF
Original Paper
Influence of natural antioxidants on heat-untreated meat products quality
Korimová Ľ., Máté D., Turek P.
Czech J. Food Sci., 18 (2000): 124-128abstractdownload PDF
Original Paper
Screening of strains of Saccharomyces cerevisiae for ethanol fermentation of very-high-gravity substrates
Bafrncová P., Šmogrovičová D., Foltin T., Sláviková I., Pátková J.
Czech J. Food Sci., 18 (2000): 129-136abstractdownload PDF
Original Paper
Evaluation of beer quality by sensory analysis
Nuyen Ti Tu Hong, Valentová H., Velíšek J., Čepička J., Pokorný J., Pudil F.
Czech J. Food Sci., 18 (2000): 137-142abstractdownload PDF
Original Paper
The use of polarity profiles of texture in the sensory evaluation of apples
Horčin V., Findová I.
Czech J. Food Sci., 18 (2000): 143-147abstractdownload PDF
Original Paper
Food consumption, its aspects and consequences
Hrubý J.
Czech J. Food Sci., 18 (2000): 148-152abstractdownload PDF
Review
Antioxidant complex of bioflavonoids and ascorbic acid in apples (Malus pumila Mill.) – a review
Lachman J., Orsák M., Pivec V.
Czech J. Food Sci., 18 (2000): 153-158abstractdownload PDF
Review
Specific microflora of packed meet – a review
Steinhauserová I.
Czech J. Food Sci., 18 (2000): 159-163abstractdownload PDF

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