Czech J. Food Sci., 22 (2004)

No. 4

https://doi.org/10.17221/3416-CJFS
 
Effect of starter cultures L. mesenteroides and L. lactis ssp. lactis on sauerkraut fermentation and quality
S. Kristek, D. Bešlo, H. Pavlović, A. Kristek
Czech J. Food Sci., 22 (2004): 125-132abstractdownload PDF
https://doi.org/10.17221/3417-CJFS
 
Image data of crumb structure of bread from flour of czech spring wheat cultivars
I. Švec, M. Hrušková
Czech J. Food Sci., 22 (2004): 133-142abstractdownload PDF
https://doi.org/10.17221/3418-CJFS
 
Effect of viscosity on the perceived intensity of acid taste
A. Šedivá, Z. Panovská, J. Pokorný
Czech J. Food Sci., 22 (2004): 143-150abstractdownload PDF
https://doi.org/10.17221/3419-CJFS
 
Protein fractions of oats and possibilities of oat utilisation for patients with coeliac disease
I. Capouchová, J. Petr, H. Tlaskalová-Hogenová, I. Michalík, O. Faměra, D. Urminská, L. Tučková, H. Knoblochová, D. Borovská
Czech J. Food Sci., 22 (2004): 151-162abstractdownload PDF

© 2020 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti