Czech J. Food Sci., 19 (2001)

No. 5

https://doi.org/10.17221/6601-CJFS
 
Unusual behavior of natural polyphosphates during IMAC
M. Kmínková, A. Prošková, J. Kučera
Czech J. Food Sci., 19 (2001): 161-165abstractdownload PDF
https://doi.org/10.17221/6602-CJFS
 
Effect of yeast extract supplementation on β-galactosidase activity of Lactobacillus delbrueckii subsp. bulgaricus 11842 grown in whey.
D. Bury, J. Geciova, P. Jelen
Czech J. Food Sci., 19 (2001): 166-170abstractdownload PDF
https://doi.org/10.17221/6603-CJFS
 
Lactococcus lactis subsp. lactis LTM 32, a new bacteriocin-producing strain isolated from Vietnamese fermented milk
T.M. Do, M. Plocková, J. Chumchalová
Czech J. Food Sci., 19 (2001): 171-176abstractdownload PDF
https://doi.org/10.17221/6604-CJFS
 
Fatty acids in lipids of carp (Cyprinus carpio) tissues
M. Kmínková, R. Winterová, J. Kučera
Czech J. Food Sci., 19 (2001): 177-181abstractdownload PDF
https://doi.org/10.17221/6605-CJFS
 
The cereal grains: focus on vitamin E
H. Zielinski, E. Ciska, H. Kozlowska
Czech J. Food Sci., 19 (2001): 182-188abstractdownload PDF
https://doi.org/10.17221/6606-CJFS
 
Wheat and flour quality relations in a commercial mill
M. Hrušková, K. Hanzlíková, P. Varáček
Czech J. Food Sci., 19 (2001): 189-195abstractdownload PDF
https://doi.org/10.17221/6607-CJFS
 
Determination of astringent taste in model solutions and in beverages
H. Valentová, S. Škrovánková, Z. Panovská, J. Pokorný
Czech J. Food Sci., 19 (2001): 196-200abstractdownload PDF

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