Czech J. Food Sci., 21 (2003)

No. 5

3-Chloropropane-1,2-diol in models simulating processed foods: Precursors and agents causing its decomposition
Velíšek J., Calta P., Crews C., Hasnip S., Doležal M.
Czech J. Food Sci., 21 (2003): 153-161abstractdownload PDF
 Preparation of N-alkylamides of highly methylated (HM) citrus pectin
Syntsya A., Čpíková J., Marounek M., Mlčochová P., Sihelková L., Blafková P., Tkadlecová M., Havlíček J.
Czech J. Food Sci., 21 (2003): 162-166abstractdownload PDF
Liquid chromatographic determination of biogenic amines in a meat product during fermentation and long-term storage
Smělá D., Pechová P., Komprda T., Klejdus B., Kubáň V.
Czech J. Food Sci., 21 (2003): 167-175abstractdownload PDF
Changes of starch during microwave treatment of rice
Pinkrová J., Hubáčková B., Kadlec P., Příhoda J., Bubník Z.
Czech J. Food Sci., 21 (2003): 176-184abstractdownload PDF
Crystals in hard candies
Šmídová I., Čopíková J., Maryška M., Coimbra M.A.
Czech J. Food Sci., 21 (2003): 185-191abstractdownload PDF

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