Czech J. Food Sci., 23 (2005)

No. 4

Biosynthesis of food constituents: Saccharides. 1. Monosaccharides, oligosaccharides, and related compounds – a review
Velíšek J., Cejpek K.
Czech J. Food Sci., 23 (2005): 129-144abstractdownload PDF
Prediction of wheat milling characteristics by near-infrared reflectance spectroscopy
Blažek J., Jirsa O., Hrušková M.
Czech J. Food Sci., 23 (2005): 145-151abstractdownload PDF
Effect of temperature and composition on thermal conductivity of “Mlinci” dough
Šeruga B., Budžaki S., Ugarčić-Hardi Ž., Šeruga M.
Czech J. Food Sci., 23 (2005): 152-158abstractdownload PDF
the contents of trans fatty acids and cla in cow colostrum and milk fat in the early lactation period
Paszczyk B., Żegarska Z., Borejszo Z.
Czech J. Food Sci., 23 (2005): 159-165abstractdownload PDF
cholesterol content and fatty acid composition of most consumed turkish hard and soft cheeses
Kinik O., Gursoy O., Seckin A.K.
Czech J. Food Sci., 23 (2005): 166-172abstractdownload PDF

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