Czech J. Food Sci., 21 (2003)

No. 4

Analysis of cow milk by near-infrared spectroscopy
Jankovská R., Šustová K.
Czech J. Food Sci., 21 (2003): 123-128abstractdownload PDF
Comparison of hygiene and sanitation levels by bioluminescence method at different units producing components for instant soups
Grbalová S., Večerek V., Tremlová B., Chloupek P., Pištěková V.
Czech J. Food Sci., 21 (2003): 129-136abstractdownload PDF
Effect of ascorbic acid on the rheological properties of wheat fermented dough
Hrušková M., Novotná D.
Czech J. Food Sci., 21 (2003): 137-144abstractdownload PDF
A new generation of frying oils
Sakurai H., Yoshihashi T., Nguyen H.T.T., Pokorný J.
Czech J. Food Sci., 21 (2003): 145-151abstractdownload PDF

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