Czech J. Food Sci., 19 (2001)

No. 2

Strecker degradation products of aspartic and glutamic acids and their amides
Rössner J., Velíšek J., Pudil F., Davídek J.
Czech J. Food Sci., 19 (2001): 41-45abstractdownload PDF
Control of mould growth by Lactobacillus rhamnosus VT1 and Lactobacillus reuteri CCM 3625 on milk agar plates.
Plocková M., Stiles J., Chumchalová J., Halfarová R.:
Czech J. Food Sci., 19 (2001): 46-50abstractdownload PDF
Application of FT-IR spectroscopy in detection of food hydrocolloids  in confectionery jellies and food supplements
Čopíková J., Černá M., Novotná M., Kaasová J., Synytsya A.:
Czech J. Food Sci., 19 (2001): 51-56abstractdownload PDF
Oligosaccharide synthesis using a-glucosidases of different origin
Malá Š., Karasová P., Marková M., Králová B.:
Czech J. Food Sci., 19 (2001): 57-61abstractdownload PDF
Microwave treatment of rice
Kaasová J., Kadlec P., Bubník Z., Pour V.:
Czech J. Food Sci., 19 (2001): 62-66abstractdownload PDF
Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening
Němcová l., Štětina J.,Valentová H.:
Czech J. Food Sci., 19 (2001): 67-72abstractdownload PDF
Application of electrodialysis for lactic acid recovery
Hábová V., Melzoch K., Rychtera M., Přibyl L., Mejta V.:
Czech J. Food Sci., 19 (2001): 73-80abstractdownload PDF

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