Template-Type: ReDIF-Article 1.0 Author-Name: Renata Winterová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Marie Pokorná Bartošková Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Zdeněk Kejík Author-Workplace-Name: First Faculty of Medicine, Charles University, Prague, Czech Republic Author-Name: Jana Rysová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Ivana Laknerová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Marian Urban Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Author-Name: Zuzana Šmídová Author-Workplace-Name: Food Research Institute Prague, Prague, Czech Republic Title: Food allergies and intolerances - A review Abstract: In recent years, food allergies and intolerances have had a growing presence in the population. This may be due to either genetic predisposition or allergy that develops later in life. In addition, an increase in the recorded cases can also be caused by improved diagnostic and detection methods and discovering new allergens. The article provides an overview of the most common food allergies and intolerances and their symptoms. Keywords: allergens, allergenicity of food proteins, cross-reactivity, immunoreactivity, overview Journal: Czech Journal of Food Sciences Pages: 329-339 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/151/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/151/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0001.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:151-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Carlo Antonio Ng Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Michaela Poštulková Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Dagmar Matoulková Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Author-Name: Vratislav Psota Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Author-Name: Ivo Hartman Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Author-Name: Tomas Branyik Author-Workplace-Name: Department of Biotechnology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Workplace-Name: Research Institute of Brewing and Malting, Prague, Czech Republic Title: Methods for suppressing Fusarium infection during malting and their effect on malt quality Abstract: The incidence of Fusarium head blight (FHB) in cereal grains such as barley and wheat is of growing concern due to climate change threatening food safety. Further processing of cereals by malting provides an ideal environment for the growth of Fusarium, leading to food safety concerns due to the production of mycotoxins, production challenges with the negative effects to malt and beer qualities, and economic loss owing to the field yield reduction. To improve food safety and product quality, different methods of fungal control have been investigated and reported in the literature. Traditional methods to control fungal growth and mycotoxin production have included chemical and physical methods, but these treatments led to worsened malt properties, limiting their applicability to the brewing industry. Biological control methods have, therefore, attracted wide interest as alternative treatments due to their ability to limit Fusarium growth and mycotoxin production in malting cereals without toxic by-products, thus exhibiting promise for improving food safety. Various biological agents have been investigated and applied in malting and have shown the potential to suppress Fusarium spp. growth and mycotoxin production. These agents include several lactic acid bacterial (LAB) species and Geotrichum candidum. Another promising biocontrol agent for malting control is Pythium oligandrum, which has successfully limited Fusarium infection in other agricultural crops. The review outlines the Fusarium-control methods reported referenced for the brewing industry and the present prospects in biological control applications on the promise of P. oligandrum as a novel agent for malting. Keywords: mycotoxins, malting, biological control, Pythium oligandrum Journal: Czech Journal of Food Sciences Pages: 340-359 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/221/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/221/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0002.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:221-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Achmat Sarifudin Author-Workplace-Name: Research Center for Appropriate Technology, Indonesian Institute of Sciences (P2TTG-LIPI), Subang, Indonesia Author-Name: Enny Sholichah Author-Workplace-Name: Research Center for Appropriate Technology, Indonesian Institute of Sciences (P2TTG-LIPI), Subang, Indonesia Author-Name: Woro Setiaboma Author-Workplace-Name: Research Center for Appropriate Technology, Indonesian Institute of Sciences (P2TTG-LIPI), Subang, Indonesia Author-Name: Nok Afifah Author-Workplace-Name: Research Center for Appropriate Technology, Indonesian Institute of Sciences (P2TTG-LIPI), Subang, Indonesia Author-Name: Dewi Desnilasari Author-Workplace-Name: Research Center for Appropriate Technology, Indonesian Institute of Sciences (P2TTG-LIPI), Subang, Indonesia Author-Name: Khairul Amri Author-Workplace-Name: Department of Chemistry, Faculty of Mathematics and Natural Sciences, Gadjah Mada University, Yogyakarta, Indonesia Author-Name: Sunanta Tongta Author-Workplace-Name: School of Food Technology, Institute of Agricultural Technology, Suranaree University of Technology, Nakhon Ratchasima, Thailand Title: Impact of heating temperatures on the properties of instant cassava flour Abstract: Native cassava flour can be modified to be instant flour by heating the cassava flour in ethanol solution. The impact of heating temperatures of 60, 80, and 100 °C (coded as ICF-60, ICF-80, and ICF-100) on the properties of instant cassava flour (ICF), including colour, morphological, and thermal properties, water absorption, and solubility indexes and pasting behaviour, were investigated. Results showed that ICF produced at higher temperatures exhibited lower lightness, higher redness, and yellowness values. ICF-60 and ICF-80 still displayed the granular forms and birefringence properties of native starches, while granules of ICF-100 were broken and partially lost their birefringence properties. Results of X-ray diffraction (XRD) technique and differential scanning calorimetry (DSC) analysis suggested that the amylopectin double helixes of crystalline regions within the structure of ICF orientated to more perfect conformation before they were disrupted at the highest heating temperature (100 °C). During hydration, the starch granules of ICF-60 and ICF-80 absorbed water into their granules; meanwhile, ICF-100 entrapped water within the matrix formed by the entanglements of ICF-100 particles. Results of pasting behaviour analysis indicated that ICF-60 and ICF-80 showed better thermal stability while ICF-100 exhibited the highest cold viscosity. Keywords: flour modification, impact of heating in ethanol, ethanol, structural-physicochemical-morphological properties Journal: Czech Journal of Food Sciences Pages: 360-367 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/42/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/42/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0003.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:42-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Rreze M Gecaj Author-Workplace-Name: Department of Animal Husbandry and Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, Prishtina, Kosovo Author-Name: Skender Muji Author-Workplace-Name: Department of Animal Husbandry and Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, Prishtina, Kosovo Author-Name: Flutura C Ajazi Author-Workplace-Name: Department of Animal Husbandry and Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, Prishtina, Kosovo Author-Workplace-Name: Department of Food Science and Biotechnology, UBT - Higher Education Institution, Prishtina, Kosovo Author-Name: Bajram Berisha Author-Workplace-Name: Department of Animal Husbandry and Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, Prishtina, Kosovo Author-Name: Alltane Kryeziu Author-Workplace-Name: Department of Animal Husbandry and Department of Food Technology and Biotechnology, Faculty of Agriculture and Veterinary, University of Prishtina, Prishtina, Kosovo Author-Name: Muharem Ismaili Author-Workplace-Name: Quality Control Department of Microbiology, Vifor Pharma, Glattbrugg, Switzerland Title: Investigation of pork meat in chicken- and beef-based commercial products by ELISA and real-time PCR sold at retail in Kosovo Abstract: Food adulteration and fraudulent practices are widely observed in the food industry worldwide and are of great concern for Balkan countries. This study aims at investigating the level of undeclared pork meat in commercial beef and chicken meat products sold in Kosovo by implying one commercial enzyme-linked immunosorbent assay (ELISA) and two confirmatory real-time polymerase chain reaction (PCR) approaches [ready-to-use real-time PCR and real-time PCR with primers specific for pork mitochondrial deoxyribonucleic acid (DNA)]. In supermarkets in the capital city, Prishtina, 62 meat products were randomly sampled, and the three methods were applied. Additionally, these three approaches were evaluated for their practicability, reproducibility, and cost. The results showed that pork was present in 32% of beef- and 8% chicken-based products. ELISA and real-time PCR with pork specific primers showed 100% of reproducibility for beef- and chicken-based products. In contrast, the ready-to-use real-time PCR kit showed 100% reproducibility in chicken-, but only 75% in beef-based samples. ELISA was more rapid than both real-time PCR approaches, but it was more challenging when large numbers of samples were processed. The real-time PCR approach with pork specific primers was the cheapest, while the ready-to-use real-time PCR was the most practical method. Commercial ELISA, in combination with real-time PCR with pork specific primers, provides a reliable and affordable testing methodology that can be implemented for rapid detection and monitoring of pork adulteration in diverse commercial foods. Keywords: food adulteration, animal-based foods, ready-to-use real-time PCR, commercial foods Journal: Czech Journal of Food Sciences Pages: 368-375 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/164/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/164/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0004.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:164-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Murat Dogan Author-Workplace-Name: Gastronomy and Culinary Arts Department, Faculty of Fine Arts, Istanbul Gelişim University, Istanbul, Turkey Author-Name: Murat Ay Author-Workplace-Name: Gastronomy and Culinary Arts Department, Faculty of Art and Design, Doguş University, Istanbul, Turkey Title: Evaluation of the probiotic potential of Pediococcus strains from fermented dairy product kefir Abstract: Fermented dairy products mostly harbour some microbiota, also known as probiotics. Over the last years, there has been a significant increase in interest in probiotics. Among them, Pediococcus strains also exist in fermented dairy products, including kefir. However, the probiotic potential of Pediococcus strains has not been explored extensively. This study was performed to evaluate the probiotic potential of Pediococcus strains from traditionally produced kefir samples. To do this, a total of 32 kefir samples from Marmara and Central Anatolia regions in Turkey was collected. The samples were exposed to conventional microbiological analysis to culture lactic acid bacteria (LAB), followed by identification using VITEK® mass spectrometer (MS), and molecular characterisation of Pediococcus strains by polymerase chain reaction (PCR). After that, the probiotic potential of each Pediococcus strain was tested for resistance to gastric acidity and bile salt and property of hydrophobicity. Overall, 22 strains (34.9%) were identified as Pediococcus spp. out of 63 LAB isolates. Among them, only one isolate, Pediococcus pentosaceus K6, was found to be resistant to gastric acidity, bile salt and to have hydrophobic properties. In conclusion, our study suggests that a limited number of strains could reveal their potential probiotic action on the host organism. Thus, Pediococcus strains of diverse natural origins can provide more insights into further probiotic supplement designs in human nutrition without genomic intervention. Keywords: fermented foods, lactic acid bacteria, probiotics, Pediococcus spp Journal: Czech Journal of Food Sciences Pages: 376-383 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/71/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/71/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0005.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:71-2021-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Jan Štípek Author-Name: Jan Skočilas Author-Workplace-Name: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic Author-Name: Jaroslav Štancl Author-Workplace-Name: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic Author-Name: Rudolf Žitný Author-Workplace-Name: Department of Process Engineering, Faculty of Mechanical Engineering, Czech Technical University in Prague, Prague, Czech Republic Title: Extrusion rheometry of collagen dough Abstract: Although collagen is widely used (for example, in the food industry, in the pharmaceutical industry and in biomedicine), the rheological properties of the material are not well known for high concentrations (8% collagen, 90% water). Rheological properties were measured using a capillary-slit rheometer (an extrusion process), where the tested sample of collagen matter was pushed by a hydraulically driven piston through a narrow rectangular slit at very high shear rates of 50-6 000 s-1. The Herschel-Bulkley (HB) constitutive equation and a new correlation taking into account the finite gap width was used to evaluate the rheological properties (n = 0.2, K = 879 Pa sn, τ0 = 2 380 Pa). Use was made of a new yield stress measurement method evaluating τ0 'post mortem' after extrusion stops. The effects of wall slip and of air bubbles, which caused apparent compressibility of the 'silly putty' collagen material, were also studied. Corrections of the wall slip effect were implemented using sliding layer thickness δ. Keywords: compressibility, Herschel-Bulkley, rheometer, wall slip, yield stress Journal: Czech Journal of Food Sciences Pages: 384-392 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/265/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/265/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0006.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:265-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Valerija Majetić Germek Author-Workplace-Name: Department of Food Technology and Control, Faculty of Medicine, University of Rijeka, Rijeka, Croatia Author-Name: Paula Žurga Author-Workplace-Name: Teaching Institute of Public Health of Primorje-Gorski Kotar County, Rijeka, Croatia Author-Name: Olivera Koprivnjak Author-Workplace-Name: Department of Food Technology and Control, Faculty of Medicine, University of Rijeka, Rijeka, Croatia Author-Name: Kristina Grozić Author-Workplace-Name: Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia Author-Name: Iva Previšić Author-Workplace-Name: Department of Food Technology and Control, Faculty of Medicine, University of Rijeka, Rijeka, Croatia Author-Name: Šime Marcelić Author-Workplace-Name: Department of Ecology, Agronomy and Aquaculture, University of Zadar, Zadar, Croatia Author-Name: Smiljana Goreta Ban Author-Workplace-Name: Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia Author-Workplace-Name: Centre of Excellence for Biodiversity and Molecular Plant Breeding, Zagreb, Croatia Author-Name: Igor Pasković Author-Workplace-Name: Department of Agriculture and Nutrition, Institute of Agriculture and Tourism, Poreč, Croatia Title: Phenolic composition of Croatian olive leaves and their infusions obtained by hot and cold preparation Abstract: Leaves and infusions of six Croatian olive cultivars grown in an organic orchard under the same agronomic conditions were characterised by high-performance liquid chromatography-ultraviolet/visible spectrophotometry (HPLC-UV/VIS). The total identified phenols in leaves ranged from 3 818 mg 100 g-1 [cultivar Istarska crnica (IC)] to 10 572 mg 100 g-1 of dry mass [cultivar Oblica (OB)]. The canonical discriminant analysis (CDA) provided a distinct separation of cultivars based on leaves' phenolic profiles. Hot- and cold-water infusions (200 mL) were prepared from 1 g of dry leaves. The average transfer rate of the total phenols in the cold-water infusions was 40% (25 °C/30 min), while in the hot-water infusions was 63% (75 °C/3 min) and 76% (100 °C/3 min). Although the cold-water infusions had the lowest transfer rate, they contained important levels of hydroxytyrosol derivatives ranging from 16.6 mg 200 mL-1 to 36.5 mg 200 mL-1 depending on the cultivar. Therefore, both hot and cold preparations are effective in obtaining antioxidant-rich natural beverages. Keywords: brewing conditions, cultivars, herbal tea, Olea europaea, phenols Journal: Czech Journal of Food Sciences Pages: 393-401 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/185/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/185/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0007.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:185-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Saira Tanweer Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University Bahawalpur, Bahawalpur, Pakistan Author-Name: Muhammad Farhan Jahangir Chughtai Author-Workplace-Name: Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan Author-Name: Saadia Zainab Author-Workplace-Name: College of Food Science and Technology, Henan University of Technology, Zhenzhou, China Author-Name: Tariq Mehmood Author-Workplace-Name: Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan Author-Name: Adnan Khaliq Author-Workplace-Name: Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan Author-Name: Syed Junaid-Ur-Rahman Author-Workplace-Name: Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan Author-Name: Rabia Iqbal Author-Workplace-Name: Department of Food Science and Technology, Faculty of Science and Technology, Government College Women University, Madina Town Faisalabad, Pakistan Author-Name: Atif Liaqat Author-Workplace-Name: Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan Author-Name: Samreen Ahsan Author-Workplace-Name: Department of Food Science and Technology, Faculty of Engineering and Technology, Khawaja Fareed University of Engineering and Information Technology, Rahim Yar Khan, Pakistan Author-Name: Zulfiqar Ahmad Author-Workplace-Name: Department of Food Science and Technology, Faculty of Agriculture and Environment, Islamia University Bahawalpur, Bahawalpur, Pakistan Author-Name: Aamir Shehzad Author-Workplace-Name: Food Science and Agro-Industry, UniLaSalle International Campus de Rouen - Normandy University, Mont-Saint-Aignan, France Title: Comparative study of physicochemical and hedonic response of ginger rhizome and leaves enriched patties Abstract: The present investigation was an attempt to compare the phytoceutic potential of ginger rhizome and ginger leaves of the Suravi variety. For this purpose, both rhizome and leaves were dried and used for the preparation of patties. After that, patties were assessed for colour tonality, texture, total phenolic content and hedonic response such as colour, taste, flavour, texture and overall acceptability. The results depicted that L* and b* values changed significantly during the storage interval; however, b* value was also affected by treatments whilst L* and a* values did not impart any momentous effect. For texture, the highest value was observed for patties with ginger rhizome powder (0.067 ± 0.0032 N) followed by patties with ginger leaf powder (0.060 ± 0.0029 N) and then control patties (0.057 ± 0.0026 N). For total phenolic content (TPC), maximum phenolic contents were observed as 84.80 ± 3.31 mg GAE 100 g-1 in treatment T2 followed by 75.68 ± 2.95 mg GAE 100 g-1 in T1 and 61.70 ± 2.41 mg GAE 100 g-1 in T0. For hedonic response, all the parameters changed significantly during the storage interval; however, flavour, taste and overall acceptability changed momentously with treatments. The findings of the current investigation demonstrated that ginger leaves have a higher antioxidant potential as compared to the ginger rhizome and control patties, and they should be incorporated into food products. Keywords: nutrified patties, gingerol, bioactive ingredients, antioxidants, nutraceutics, phytoceuticals Journal: Czech Journal of Food Sciences Pages: 402-409 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/261/2020-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/261/2020-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0008.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:261-2020-CJFS Template-Type: ReDIF-Article 1.0 Author-Name: Eliška Čermáková Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Kamila Zdeňková Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Kateřina Demnerová Author-Workplace-Name: Department of Biochemistry and Microbiology, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic Author-Name: Jaroslava Ovesná Author-Workplace-Name: Crop Research Institute, Prague, Czech Republic Title: Comparison of methods to extract PCR-amplifiable DNA from fruit, herbal and black teas Abstract: The success of polymerase chain reaction (PCR) assay depends on template deoxyribonucleic acid (DNA) being sufficient with respect to both quantity and quality. Some biological materials contain compounds which inhibit the functioning of DNA polymerase and thus need to be removed as part of the DNA extraction procedure. The aim of the present experiments was to optimise the process of DNA isolation from various types of black, fruit and herbal teas. A comparison was made between two cetyltrimethylammonium bromide (CTAB)-based protocols and two commercially available DNA purification kits. The yield and integrity of the extracted DNA were monitored both spectrophotometrically and using agarose gel electrophoresis. The presence/absence of inhibitors in the DNA preparations was checked by running quantitative real-time PCRs. The optimal protocol was deemed to be the CTAB method described in ISO 21571:2005, so this method is recommended for the routine sample analysis of tea products. Keywords: CTAB, DNA extraction, PCR amplification, tea, tRNA-Leu Journal: Czech Journal of Food Sciences Pages: 410-417 Volume: 39 Issue: 5 Year: 2021 DOI: 10.17221/24/2021-CJFS File-URL: http://cjfs.agriculturejournals.cz/doi/10.17221/24/2021-CJFS.html File-Format: text/html X-File-Ref: http://agriculturejournals.cz/RePEc/caa/references/cjf-202105-0009.txt Handle: RePEc:caa:jnlcjf:v:39:y:2021:i:5:id:24-2021-CJFS