Czech J. Food Sci., 20 (2002)

No. 2

https://doi.org/10.17221/3508-CJFS
 
Beta-galactosidase activity in psychrotrophic microorganisms and their potential use in food industry
P. Karasová, V. Spiwok, Š. Malá, B. Králová, N.J. Russell
Czech J. Food Sci., 20 (2002): 43-47abstractdownload PDF
https://doi.org/10.17221/3509-CJFS
 
Inhibition of Aspergillus niger DMF 0801 by monoacylglycerols prepared from coconut oil
Z. Řiháková, V. Filip, M. PlockovÁ, J. Šmidrkal, R. Červenková
Czech J. Food Sci., 20 (2002): 48-52abstractdownload PDF
https://doi.org/10.17221/3510-CJFS
 
Optimisation of indirect competitive ELISAs of a-, b-, and k-caseins  for the recognition of thermal and proteolytic treatment of milk and milk products
M. Vítková, P. Rauch, L. Fukal
Czech J. Food Sci., 20 (2002): 53-62abstractdownload PDF
https://doi.org/10.17221/3511-CJFS
 
A simple method for determination of deoxynivalenol in cereals and flours
F. Kotal, Z. Radová
Czech J. Food Sci., 20 (2002): 63-68abstractdownload PDF
https://doi.org/10.17221/3512-CJFS
 
The conformability of two equations for bacterial growth in pork
M. Miyahara, T. Matsumoto, H. Sakurai, P. Pipek
Czech J. Food Sci., 20 (2002): 69-73abstractdownload PDF
https://doi.org/10.17221/3513-CJFS
 
Chemical and biochemical changes during microwave treatment of wheat
J. Kaasová, B. Hubáčková, P. Kadlec, J. Příhoda, Z. Bubník
Czech J. Food Sci., 20 (2002): 74-78abstractdownload PDF
https://doi.org/10.17221/3515-CJFS
 
Changes in Egg Volatiles during Storage
J. ADAMIEC, M. DOLEŽAL, K. MÍKOVÁ, J. DAVÍDEK
Czech J. Food Sci., 20 (2002): 79-82abstractdownload PDF
https://doi.org/10.17221/3514-CJFS
 
Authenticity of 100% orange juice in the Czech market in 1996–2001
M. Voldřich, P. Skálová, F. Kvasnička, P. Cuhra, M. Kubík, P. Pyš
Czech J. Food Sci., 20 (2002): 83-88abstractdownload PDF

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