Czech J. Food Sci., 24 (2006)

No. 4

Biosynthesis of food constituents: Peptides – a review
Velíšek J., Kubec R., Cejpek K.
Czech J. Food Sci., 24 (2006): 149-155abstractdownload PDF
Freezing point of heat-treated drinking milk in the Czech Republic
Navrátilová P., Janštová B., Glossová P., Vorlová L.
Czech J. Food Sci., 24 (2006): 156-163abstractdownload PDF
Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni
Pavlović H., Hardi J., Slačanac V., Halt M., Kocevski D.
Czech J. Food Sci., 24 (2006): 164-171abstractdownload PDF
Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods
Svejkovská B., Doležal M., Velíšek J.
Czech J. Food Sci., 24 (2006): 172-179abstractdownload PDF
Antimutagenic effect of epigallocatechin gallate and its effect on the immune response in mice
Šmerák P., Šestáková H., Polívková Z., Štětina R., Langová M., BártaI., Turek B., Bártová J.
Czech J. Food Sci., 24 (2006): 180-192abstractdownload PDF

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