Czech J. Food Sci., 24 (2006)

No. 3

Biosynthesis of food constituents: Amino acids: 4. Non-protein amino acids – a review
Velíšek J., Kubec R., Cejpek K.
Czech J. Food Sci., 24 (2006): 93-109abstractdownload PDF
A study of the factors affecting the foaming properties of egg white – a review
Lomakina K., Míková K.
Czech J. Food Sci., 24 (2006): 110-118abstractdownload PDF
Antimutagenic effect of genistein
Polívková Z., Langová M., Šmerák P., Bártová B., Bárta I.
Czech J. Food Sci., 24 (2006): 119-126abstractdownload PDF
PCR-based detection of cow’s milk in goat and sheep cheeses marketed in the Czech Republic
Mašková E., Paulíčková I.
Czech J. Food Sci., 24 (2006): 127-132abstractdownload PDF
Study of factors affecting acrylamide levels in model systems
Ciesarová Z., Kiss E., Kolek E.
Czech J. Food Sci., 24 (2006): 133-137abstractdownload PDF
Rapid determination of methylmercury in fish tissues
Maršálek P., Svobodová Z.
Czech J. Food Sci., 24 (2006): 138-142abstractdownload PDF
 Effect of plastic packages on benzo[a]pyrene concentration in sunflower oil
Šimko P., Skláršová B., Šimon P., Belajová E.
Czech J. Food Sci., 24 (2006): 143-148abstractdownload PDF

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