Czech J. Food Sci., 20 (2002)

No. 5

Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates
Velíšek J., Doležal M., Crews C., Dvořák T.
Czech J. Food Sci., 20 (2002): 161-170abstractdownload PDF
Comparison of four methods for identification of bifidobacteria to the genus level
Vlková E., Medková J., Rada V.
Czech J. Food Sci., 20 (2002): 171-174abstractdownload PDF
Histometric evaluation of meat products – determination of size and number of objects
Tremlová B., Štarha P.
Czech J. Food Sci., 20 (2002): 175-180abstractdownload PDF
Antimutagenic effect of ellagic acid and its effect on the immune response in mice
Šmerák P., Šestáková H., Polívková Z., Bárta I., Turek B., Bártová J., Langová M., Anděl M.
Czech J. Food Sci., 20 (2002): 181-191abstractdownload PDF
Residence time distribution during egg yolk pasteurisation
Landfeld A., Žitný R., Houška M., Kýhos K., Novotná P.
Czech J. Food Sci., 20 (2002): 193-201abstractdownload PDF
Testing of scanner and colour-meter for observation of changes during storage of two selected foods
Novotná P., Kýhos K., Landfeld A., Strohalm J., Houška M.
Czech J. Food Sci., 20 (2002): 203-208abstractdownload PDF

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