Czech J. Food Sci., 20 (2002)

No. 3

 The occurrence of moulds in fermented raw meat products
Mižáková A., Pipová M., Turek P.
Czech J. Food Sci., 20 (2002): 89-94abstractdownload PDF
Immobilized metal ion chromatographic (IMAC) determination of ovomucoid in hen’s egg white
Prošková A., Kučera J.
Czech J. Food Sci., 20 (2002): 95-97abstractdownload PDF
Proximate neutral lipid composition of niger (Guizotia abyssinica Cass.) seed
Ramadan M.F., Mörsel J.-T.
Czech J. Food Sci., 20 (2002): 98-104abstractdownload PDF
Sensory quality of stored croissant-type bakery products.
Hozová B., Kukurová I., Turicová R., Dodok L.
Czech J. Food Sci., 20 (2002): 105-112abstractdownload PDF
Influence of ozone on properties of jams
Polívka Ľ., Fendrich E., Škárka B.
Czech J. Food Sci., 20 (2002): 113-115abstractdownload PDF
Microwave heating – the influence of oven and load parameters on the power absorbed in the heated load
Houšová J., Hoke K.
Czech J. Food Sci., 20 (2002): 117-124abstractdownload PDF

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