Czech J. Food Sci., 25 (2007)

No. 5

Irradiation of spices – a review
Sádecká J.:
Czech J. Food Sci., 25 (2007): 231-242abstractdownload PDF
Bread features evaluation by NIR analysis
Jirsa O., Hrušková M., Švec I.:
Czech J. Food Sci., 25 (2007): 243-248abstractdownload PDF
Effects of wheat cultivar and harvest year on technological quality studied by univariate and multivariate analyses
Švec I., Hrušková M., Jirsa O.:
Czech J. Food Sci., 25 (2007): 249-258abstractdownload PDF
Analysis of the lipid fractions of coffee creamers, cream aerosols, and bouillon cubes for their health risk associated constituents
Karšulínová L., Folprechtová B., Doležal M., Dostálová J., Velíšek J.:
Czech J. Food Sci., 25 (2007): 257-264abstractdownload PDF
Acrylonitrile in food contact materials – two different legislative approaches: comparison of direct determination with indirect evaluation using migration into food simulants
Poustková I., Poustka J., Babička L., Dobiáš J.:
Czech J. Food Sci., 25 (2007): 265-271abstractdownload PDF
Characterisation of Lactobacillus rhamnosus VT1 and its effect on the growth of Candida maltosa YP1
Liptáková D., Valík Ľ., Lauková A., Strompfová V.:
Czech J. Food Sci., 25 (2007): 272-282abstractdownload PDF

Thermal inactivation of Enterococcus faecium

Špelina V., Schlemmerová L., Landfeld A., Kýhos K., Měřička P., Houška M.:
Czech J. Food Sci., 25 (2007): 283-290abstractdownload PDF

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