Czech J. Food Sci., 19 (2001)

No. 1

Influence of cheese ripening on the viscoelastic behaviour of edam cheese
Buchar J., Kubiš I., Gajdůšek S., Křivánek I.:
Czech J. Food Sci., 19 (2001): 1-7abstractdownload PDF
Determination of aflatoxins in food products by the ELISA method
Leszczyńska J., MasŁowska J., Owczarek A., Kucharska U.:
Czech J. Food Sci., 19 (2001): 8-12abstractdownload PDF
Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine
Adamiec J., Cejpek K., Rössner J., Velíšek J.:
Czech J. Food Sci., 19 (2001): 13-18abstractdownload PDF
Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
Trojáková L., Réblová Z., Pokorný Z.:
Czech J. Food Sci., 19 (2001): 19-23abstractdownload PDF
Changes during the extrusion of semolina in mixture with sugars
Farouk Mansour A., Pudil F., Janda V., Pokorný J.:
Czech J. Food Sci., 19 (2001): 24-30abstractdownload PDF
Determination of essential oils content and composition in caraway (Carum carvi L.)
Sedláková J., Kocourková B., Kubáň V.:
Czech J. Food Sci., 19 (2001): 31-36abstractdownload PDF
Antibacterial activity of houttuynin sodium bisulphate (HSB)
Kokoška L., Rada V.:
Czech J. Food Sci., 19 (2001): 37-40abstractdownload PDF

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