Czech J. Food Sci., 19 (2001)

No. 4

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures
J. Pažáková, M. Pipová, P. Turek, J. Nagy
Czech J. Food Sci., 19 (2001): 121-124abstractdownload PDF
Assay of antibiotic detection limits in cow’s milk model samples and comparison of sensitivity of various detection systems (disk diffusion method, Delvotest SP and Penzym S 100).
B. Hozová, M. Kratmüllerová
Czech J. Food Sci., 19 (2001): 125-131abstractdownload PDF
The determination of isoflavones and coumestrol by capillary electrophoresis
J. Moravcová, T. Kleinová
Czech J. Food Sci., 19 (2001): 132-138abstractdownload PDF
Antioxidant activity of phenolic fraction of pea (Pisum sativum)
R. Amarowicz, M. Karamać, S. Weidner
Czech J. Food Sci., 19 (2001): 139-142abstractdownload PDF
The determination of ferulic acid in sugar beet pulp
P. Jankovská, J. Čopíková, A. Sinitsya
Czech J. Food Sci., 19 (2001): 143-147abstractdownload PDF
Use of helical ribbon mixer for measurement of rheological properties of fruit pulps
P. Novotná, A. Landfeld, K. Kýhos, M. Houška, J. Strohalm
Czech J. Food Sci., 19 (2001): 148-153abstractdownload PDF
Food preferences and choice among the Polish students
E. Babicz-Zielińska
Czech J. Food Sci., 19 (2001): 154-160abstractdownload PDF

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