Czech J. Food Sci., 20 (2002)

No. 4

Changes of wheat flour properties during short term storage
HRUŠKOVÁ M., MACHOVÁ D.
Czech J. Food Sci., 20 (2002): 125-130abstractdownload PDF
Comparison of some commercial pectic enzyme preparations applicable in wine technology
ČAPOUNOVÁ D., DRDÁK M.
Czech J. Food Sci., 20 (2002): 131-134abstractdownload PDF
The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation
KAROVIČOVÁ J., KOHAJDOVÁ Z.
Czech J. Food Sci., 20 (2002): 135-143abstractdownload PDF
Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo   Paulo (Brazil)
FERRARI C.K.B., TORRES E.A.F.S.
Czech J. Food Sci., 20 (2002): 144-150abstractdownload PDF
Temperature profiles in dough products during microwave heating with susceptors
HOUŠOVÁ J., HOKE K.
Czech J. Food Sci., 20 (2002): 151-160abstractdownload PDF

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