Czech J. Food Sci., 22 (2004)

No. 2

Optimisation of method of fermentation of cabbage juice
Kohajdová Z., Karovičová J.
Czech J. Food Sci., 22 (2004): 39-50abstractdownload PDF
Wheat sedimentation values and falling number
Hrušková M., Škodová V., Blažek J.
Czech J. Food Sci., 22 (2004): 51-57abstractdownload PDF
Gel strength of the native egg white
Houška m., Kýhos k., Novotná p., Landfeld a., Strohalm j.
Czech J. Food Sci., 22 (2004): 58-66abstractdownload PDF
Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus
Halt M., Kovačević D., Pavlović H., Jukić J.
Czech J. Food Sci., 22 (2004): 67-72abstractdownload PDF
bovine colostrum – the promising nutraceutical
Alexieva B., Markova Tz.,Nikolova E.
Czech J. Food Sci., 22 (2004): 73-79abstractdownload PDF

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