Czech J. Food Sci., 22 (2004)

No. 4

Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
Kristek S., Bešlo D., Pavlović H., Kristek A.
Czech J. Food Sci., 22 (2004): 125-132abstractdownload PDF
Image data of crumb structure of bread from flour of czech spring wheat cultivars
Švec I., Hrušková M.
Czech J. Food Sci., 22 (2004): 133-142abstractdownload PDF
Effect of viscosity on the perceived intensity of acid taste
Šedivá A., Panovská Z., Pokorný J.
Czech J. Food Sci., 22 (2004): 143-150abstractdownload PDF
Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease
Capouchová I., Petr J., Tlaskalová-Hogenová H., Michalík I., Faměra O., Urminská D., Tučková L., Knoblochová H.,Borovská D.
Czech J. Food Sci., 22 (2004): 151-162abstractdownload PDF

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