Czech J. Food Sci., 22 (2004)

No. 3

The histamine content in some samples of food products
M. Leszczyocha, U. Pytasz
Czech J. Food Sci., 22 (2004): 81-86abstractdownload PDF
Modern method of lactic acid recovery from fermentation broth
V. Hábová, K. Melzoch, M. Rychtera
Czech J. Food Sci., 22 (2004): 87-94abstractdownload PDF
Fungal contamination of cookies and the raw materials for their production in croatia
M. Halt, T. Klapec, Šubari
Czech J. Food Sci., 22 (2004): 95-98abstractdownload PDF
Browning reactions between oxidised vegetable oils and amino acids
B. Hutapea E, L. Parkányiová, J. Parkányiová, M. Miyahara, H. Sakurai, J. Pokorný
Czech J. Food Sci., 22 (2004): 99-107abstractdownload PDF
Effects of oxidised dietary cod liver oil on the reproductive functions of Wistar rat
J. Zídková, J. Sajdok, K. Kontrová, A. Kotrbová-Kozak, T. Hanis, V. Zídek, A. Fuíková
Czech J. Food Sci., 22 (2004): 108-120abstractdownload PDF
Capillary zone electrophoresis separation of hydrolysates obtained from food industry by-products
R. Amarowicz, P. Zduńczyk, E. Flaczyk
Czech J. Food Sci., 22 (2004): 121-124abstractdownload PDF

© 2018 Czech Academy of Agricultural Sciences