Czech J. Food Sci., 20 (2002)

No. 3

 The occurrence of moulds in fermented raw meat products
A. Mižáková, M. Pipová, P. Turek
Czech J. Food Sci., 20 (2002): 89-94abstractdownload PDF
Immobilized metal ion chromatographic (IMAC) determination of ovomucoid in hen’s egg white
A. Prošková, J. Kučera
Czech J. Food Sci., 20 (2002): 95-97abstractdownload PDF
Proximate neutral lipid composition of niger (Guizotia abyssinica Cass.) seed
M.F. Ramadan, J.-T. Mörsel
Czech J. Food Sci., 20 (2002): 98-104abstractdownload PDF
Sensory quality of stored croissant-type bakery products.
B. Hozová, I. Kukurová, R. Turicová, L. Dodok
Czech J. Food Sci., 20 (2002): 105-112abstractdownload PDF
Influence of ozone on properties of jams
Ľ. Polívka, E. Fendrich, B. Škárka
Czech J. Food Sci., 20 (2002): 113-115abstractdownload PDF
Microwave heating – the influence of oven and load parameters on the power absorbed in the heated load
J. Houšová, K. Hoke
Czech J. Food Sci., 20 (2002): 117-124abstractdownload PDF

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