Czech J. Food Sci., 20 (2002)

No. 5

https://doi.org/10.17221/3527-CJFS
 
Optical isomers of chloropropanediols: mechanisms of their formation and decomposition in protein hydrolysates
J. Velíšek, M. Doležal, C. Crews, T. Dvořák
Czech J. Food Sci., 20 (2002): 161-170abstractdownload PDF
https://doi.org/10.17221/3528-CJFS
 
Comparison of four methods for identification of bifidobacteria to the genus level
E. Vlková, J. Medková, V. Rada
Czech J. Food Sci., 20 (2002): 171-174abstractdownload PDF
https://doi.org/10.17221/3529-CJFS
 
Histometric evaluation of meat products – determination of size and number of objects
B. Tremlová, P. Štarha
Czech J. Food Sci., 20 (2002): 175-180abstractdownload PDF
https://doi.org/10.17221/3530-CJFS
 
Antimutagenic effect of ellagic acid and its effect on the immune response in mice
P. Šmerák, H. Šestáková, Z. Polívková, I. Bárta, B. Turek, J. Bártová, M. Langová, M. Anděl
Czech J. Food Sci., 20 (2002): 181-191abstractdownload PDF
https://doi.org/10.17221/3531-CJFS
 
Residence time distribution during egg yolk pasteurisation
A. Landfeld, R. Žitný, M. Houška, K. Kýhos, P. Novotná
Czech J. Food Sci., 20 (2002): 193-201abstractdownload PDF
https://doi.org/10.17221/3532-CJFS
 
Testing of scanner and colour-meter for observation of changes during storage of two selected foods
P. Novotná, K. Kýhos, A. Landfeld, J. Strohalm, M. Houška
Czech J. Food Sci., 20 (2002): 203-208abstractdownload PDF

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