Czech J. Food Sci., 22 (2004)

No. 4

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
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
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
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

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