Czech J. Food Sci., 19 (2001)

No. 4

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
Pažáková J., Pipová M., Turek P., Nagy J.:
Czech J. Food Sci., 19 (2001): 121-124abstractdownload PDF
Assay of antibiotic detection limits in cow’s milk model samples and comparison of sensitivity of various detection systems (disk diffusion method, Delvotest SP and Penzym S 100).
Hozová B., Kratmüllerová M.:
Czech J. Food Sci., 19 (2001): 125-131abstractdownload PDF
The determination of isoflavones and coumestrol by capillary electrophoresis
Moravcová J., Kleinová T.:
Czech J. Food Sci., 19 (2001): 132-138abstractdownload PDF
Antioxidant activity of phenolic fraction of pea (Pisum sativum)
Amarowicz R., Karamać M., Weidner S.:
Czech J. Food Sci., 19 (2001): 139-142abstractdownload PDF
The determination of ferulic acid in sugar beet pulp
Jankovská P., Čopíková J., Sinitsya A.:
Czech J. Food Sci., 19 (2001): 143-147abstractdownload PDF
Use of helical ribbon mixer for measurement of rheological properties of fruit pulps
Novotná P., Landfeld A., Kýhos K., Houška M., Strohalm J.:
Czech J. Food Sci., 19 (2001): 148-153abstractdownload PDF
Food preferences and choice among the Polish students
Babicz-Zielińska E.:
Czech J. Food Sci., 19 (2001): 154-160abstractdownload PDF

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