Czech J. Food Sci., 24 (2006)

No. 6

Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review
Velíšek J., Cejpek K.
Czech J. Food Sci., 24 (2006): 241-254abstractdownload PDF
Determination of selected parameters of quality of the dairy products by NIR spectroscopy
Růžičková J., Šustová K.
Czech J. Food Sci., 24 (2006): 255-260abstractdownload PDF
Separation techniques for distillery stillage treatment
Lapišová K., Vlček R., Klozová J., Rychtera M., Melzoch K.
Czech J. Food Sci., 24 (2006): 261-267abstractdownload PDF
Solid-phase microextraction for analysis of mould cheese aroma
Vítová E., Loupancová B., Zemanová J., Štoudkova H., Březina P., Babák L.
Czech J. Food Sci., 24 (2006): 268-274abstractdownload PDF
Effects of pectin and carrageenan on thermophysical and rheological properties of tapioca starch
Babić J., Šubarić D., Ačkar Đ., Piližota V., Kopjar M., Nedić Tiban N.
Czech J. Food Sci., 24 (2006): 275-282abstractdownload PDF
Sensory profiles of sweeteners in aqueous solutions
Šedivá A., Panovská Z., Pokorný J.
Czech J. Food Sci., 24 (2006): 283-287abstractdownload PDF
Occurrence of Alternaria toxins in fibre flax, linseed, and peas grown in organic and conventional farms: Monitoring pilot study
Králová J., Hajšlová J., Poustka J., Hochman M., Bjelková M., Odstrčilová L.
Czech J. Food Sci., 24 (2006): 288-296abstractdownload PDF

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