Czech J. Food Sci., 20 (2002)

No. 4

Changes of wheat flour properties during short term storage
M. HRUŠKOVÁ, D. MACHOVÁ
Czech J. Food Sci., 20 (2002): 125-130abstractdownload PDF
Comparison of some commercial pectic enzyme preparations applicable in wine technology
D. ČAPOUNOVÁ, M. DRDÁK
Czech J. Food Sci., 20 (2002): 131-134abstractdownload PDF
The use of PCA, FA, CA for the evaluation of vegetable juices processed by lactic acid fermentation
J. KAROVIČOVÁ, Z. KOHAJDOVÁ
Czech J. Food Sci., 20 (2002): 135-143abstractdownload PDF
Lipid oxidation and quality parameters of sausages marketed locally in the town of Săo   Paulo (Brazil)
C.K.B. FERRARI, E.A.F.S. TORRES
Czech J. Food Sci., 20 (2002): 144-150abstractdownload PDF
Temperature profiles in dough products during microwave heating with susceptors
J. HOUŠOVÁ, K. HOKE
Czech J. Food Sci., 20 (2002): 151-160abstractdownload PDF

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