Czech J. Food Sci., 27 (2009)

No. 2

Quinoa – a rewiev
Jancurová M., Minarovičová L., Dandár A.:
Czech J. Food Sci., 27 (2009): 71-79abstractdownload PDF
Drinking water quality in the Czech Republic
Říhová Ambrožová J., Hubáčková J., Čiháková I.:
Czech J. Food Sci., 27 (2009): 80-87abstractdownload PDF
Influence of process parameters and pre-treatments on quality and drying kinetics of apple samples
Jokić S., Velić D., Bilić M., Lukinac J., Planinić M., Bucić-Kojić A.:
Czech J. Food Sci., 27 (2009): 88-94abstractdownload PDF
Mathematical investigation of the effects of slicing on the osmotic dehydration of sphere and cylinder shaped fruits
Sirousazar M., Mohammadi-Doust A., Achachlouei B.F.:
Czech J. Food Sci., 27 (2009): 95-101abstractdownload PDF
Microbiological, chemical, and sensory assessment of Pacific oysters (Crassostrea gigas) stored at different temperatures
Cao R., Xue Ch.-H., Liu Q., Xue Y.:
Czech J. Food Sci., 27 (2009): 102-108abstractdownload PDF
Antioxidant activity of phenolic fractions of Mallotus philippinensis bark extract
Arfan M., Amin H., Karamać M., Kosińska A., Wiczkowski W., Amarowicz R.:
Czech J. Food Sci., 27 (2009): 109-117abstractdownload PDF
Baroinactivation of Staphylococcus epidermidis – mathematical model and its verification using human and cow milk
Schlemmerová L., Houška M., Špelina V., Strohalm J., Landfeld A., Šmuhařová H., Němcová I., Kýhos K., Průchová J., Novotná P., Měřička P.:
Czech J. Food Sci., 27 (2009): 118-126abstractdownload PDF
Influence of soft cheese technology on the growth and enterotoxin production of Staphylococcus aureus
Necidová L., Šťástková Z., Pospíšilová M., Janštová B., Strejček J., Dušková M., Karpíšková R.:
Czech J. Food Sci., 27 (2009): 127-133abstractdownload PDF
High pressure inactivation of Enterococcus faecium – modelling and verification
Landfeld A., Strohalm J., Kýhos K., Průchová J., Houška M., Novotná P., Schlemmerová L., Šmuhařová H., Špelina V., Čermák P., Pavlišová K., Meřička P.:
Czech J. Food Sci., 27 (2009): 134-141abstractdownload PDF

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