Czech J. Food Sci., 22 (2004)

No. 5

functional properties modification of extruded soy protein concentrate using Neutrase
Surówka K., Żmudziński D.
Czech J. Food Sci., 22 (2004): 163-174abstractdownload PDF
biosynthesis of folates by lactic acid bacteria and propionibacteria in fermented milk
Holasová M., Fiedlerová V., Roubal P., Pechačová M.
Czech J. Food Sci., 22 (2004): 175-181abstractdownload PDF
Determination of free and bound 3-chloropropane-1,2-diol by gas chromatography with mass spectrometric detection using deuterated 3-chloropropane-1,2-diol as internal standard
Divinová V., Svejkovská B., Doležal M., Velíšek J.
Czech J. Food Sci., 22 (2004): 182-189abstractdownload PDF
Esters of 3-chloropropane-1,2-diol in foodstuffs
Svejkovská B., Novotný O., Divinová V., Réblová Z., Doležal M., Velíšek J.
Czech J. Food Sci., 22 (2004): 190-196abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences