Czech J. Food Sci., 19 (2001)

No. 1

https://doi.org/10.17221/6566-CJFS
 
Influence of cheese ripening on the viscoelastic behaviour of edam cheese
J. Buchar, I. Kubiš, S. Gajdůšek, I. Křivánek
Czech J. Food Sci., 19 (2001): 1-7abstractdownload PDF
https://doi.org/10.17221/6567-CJFS
 
Determination of aflatoxins in food products by the ELISA method
J. Leszczyńska, J. MasŁowska, A. Owczarek, U. Kucharska
Czech J. Food Sci., 19 (2001): 8-12abstractdownload PDF
https://doi.org/10.17221/6568-CJFS
 
Novel Strecker degradation products of tyrosine and dihydroxyphenylalanine
J. Adamiec, K. Cejpek, J. Rössner, J. Velíšek
Czech J. Food Sci., 19 (2001): 13-18abstractdownload PDF
https://doi.org/10.17221/6569-CJFS
 
Determination of oxidative stability in mixtures of edible oil with nonlipidic substances
L. Trojáková, Z. Réblová, Z. Pokorný
Czech J. Food Sci., 19 (2001): 19-23abstractdownload PDF
https://doi.org/10.17221/6570-CJFS
 
Changes during the extrusion of semolina in mixture with sugars
A. Farouk Mansour, F. Pudil, V. Janda, J. Pokorný
Czech J. Food Sci., 19 (2001): 24-30abstractdownload PDF
https://doi.org/10.17221/6571-CJFS
 
Determination of essential oils content and composition in caraway (Carum carvi L.)
J. Sedláková, B. Kocourková, V. Kubáň
Czech J. Food Sci., 19 (2001): 31-36abstractdownload PDF
https://doi.org/10.17221/6572-CJFS
 
Antibacterial activity of houttuynin sodium bisulphate (HSB)
L. Kokoška, V. Rada
Czech J. Food Sci., 19 (2001): 37-40abstractdownload PDF

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