Czech J. Food Sci., 22 (2004)

No. 2

https://doi.org/10.17221/3405-CJFS
 
Optimisation of method of fermentation of cabbage juice
Z. Kohajdová, J. Karovičová
Czech J. Food Sci., 22 (2004): 39-50abstractdownload PDF
https://doi.org/10.17221/3406-CJFS
 
Wheat sedimentation values and falling number
M. Hrušková, V. Škodová, J. Blažek
Czech J. Food Sci., 22 (2004): 51-57abstractdownload PDF
https://doi.org/10.17221/3407-CJFS
 
Gel strength of the native egg white
m. Houška, k. Kýhos, p. Novotná, a. Landfeld, j. Strohalm
Czech J. Food Sci., 22 (2004): 58-66abstractdownload PDF
https://doi.org/10.17221/3408-CJFS
 
Contamination of pasta and the raw materials for its production with moulds of the genera Aspergillus
M. Halt, D. Kovačević, H. Pavlović, J. Jukić
Czech J. Food Sci., 22 (2004): 67-72abstractdownload PDF
https://doi.org/10.17221/3409-CJFS
 
bovine colostrum – the promising nutraceutical
B. Alexieva, Tz. Markova, E. Nikolova
Czech J. Food Sci., 22 (2004): 73-79abstractdownload PDF

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