Czech J. Food Sci., 22 (2004)

No. 6

https://doi.org/10.17221/3424-CJFS
 
Determination of egg content in pasta
H. Čížková, V. Prokorátová, M. Voldřich, F. Kvasnička, V. Soukupová
Czech J. Food Sci., 22 (2004): 197-203abstractdownload PDF
https://doi.org/10.17221/3425-CJFS
 
Application of β-d-glucans isolated from mushrooms Pleurotus ostreatus (pleuran) and Lentinus edodes (lentinan) for increasing the bioactivity of yoghurts
B. Hozová, Ľ. Kuniak, B. Kelemenová
Czech J. Food Sci., 22 (2004): 204-214abstractdownload PDF
https://doi.org/10.17221/3426-CJFS
 
The contents of total polyphenolic compounds and trans-resveratrol in white Riesling originated in the Czech Republic
k. Faitová, a. Hejtmánková, j. Lachman, V. Pivec, j. Dudjak
Czech J. Food Sci., 22 (2004): 215-221abstractdownload PDF
https://doi.org/10.17221/3427-CJFS
 
 Incidence of irradiated foods in the distribution network of Prague
I. Bohačenko, Z. Kopicová, I. Zámečníková
Czech J. Food Sci., 22 (2004): 222-229abstractdownload PDF
https://doi.org/10.17221/3428-CJFS
 
Prevalence of Salmonellae and their resistance to antibiotics in slaughtered pigs in the Czech Republic
F. Šišák, H. Havlíčková, R. Karpíšková, I. Rychlík
Czech J. Food Sci., 22 (2004): 230-236abstractdownload PDF

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