Czech J. Food Sci., 24 (2006)

No. 4

Biosynthesis of food constituents: Peptides – a review
J. Velíšek, R. Kubec, K. Cejpek
Czech J. Food Sci., 24 (2006): 149-155abstractdownload PDF
Freezing point of heat-treated drinking milk in the Czech Republic
P. Navrátilová, B. Janštová, P. Glossová, L. Vorlová
Czech J. Food Sci., 24 (2006): 156-163abstractdownload PDF
Inhibitory effect of goat and cow milk fermented by Bifidobacterium longum on Serratia marcescens and Campylobacter jejuni
H. Pavlović, J. Hardi, V. Slačanac, M. Halt, D. Kocevski
Czech J. Food Sci., 24 (2006): 164-171abstractdownload PDF
Formation and decomposition of 3-chloropropane-1,2-diol esters in models simulating processed foods
B. Svejkovská, M. Doležal, J. Velíšek
Czech J. Food Sci., 24 (2006): 172-179abstractdownload PDF
Antimutagenic effect of epigallocatechin gallate and its effect on the immune response in mice
P. Šmerák, H. Šestáková, Z. Polívková, R. Štětina, M. Langová, BártaI, B. Turek, J. Bártová
Czech J. Food Sci., 24 (2006): 180-192abstractdownload PDF

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