Czech J. Food Sci., 23 (2005)

No. 6

Phthalates: toxicology and food safety – a review
Mikula P., Svobodová Z., Smutná M.
Czech J. Food Sci., 23 (2005): 217-223abstractdownload PDF
Enzymatic activity in fermented milk products containing bifidobacteria
Trojanová I., Rada V.
Czech J. Food Sci., 23 (2005): 224-229abstractdownload PDF
Oxidative changes of vegetable oils during microwave heating
Dostálová J., Hanzlík P., Réblová Z., Pokorný J.
Czech J. Food Sci., 23 (2005): 230-239abstractdownload PDF
Use of video image analysis for the evaluation of beef carcasses
Smékal O., Pipek P., Miyahara M., Jeleníková J.
Czech J. Food Sci., 23 (2005): 240-245abstractdownload PDF
Changes in selected vitamins, microorganism counts, and sensory quality during storage of pressurised sprouted seed of alfalfa (Medicago sativa L.)
GabrovskáD., Paulíčková I., Mašková E., Fiedlerová V., Kocurová K., Průchová J., Strohalm J., Houška M.
Czech J. Food Sci., 23 (2005): 246-250abstractdownload PDF
Quantitative analysis of chloramphenicol residues in shrimp muscle tissues by Chemiluminescent enzyme immunoassay
Chuanlai X., Cifang P., Kai H., Zhengyu J., Wukang W.
Czech J. Food Sci., 23 (2005): 251-256abstractdownload PDF

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