Czech J. Food Sci., 26 (2008)

No. 5

https://doi.org/10.17221/1128-CJFS
 
Biofilms and hygiene on dairy farms and in the dairy industry: sanitation chemical products and their effectiveness on biofilms – a review
H. Vlková, V. Babák, R. Seydlová, I. Pavlík, J. Schlegelová
Czech J. Food Sci., 26 (2008): 309-323abstractdownload PDF
https://doi.org/10.17221/115/2008-CJFS
 
Isolation of anticlostridially active lactobacilli from semi-hard cheese
Š. Tůma, K. Kučerová, M. Plocková
Czech J. Food Sci., 26 (2008): 324-332abstractdownload PDF
https://doi.org/10.17221/1130-CJFS
 
Stabilization of minced meat colour by carbon monoxide
P. Pipek, L. Staruch, M. Izumimoto
Czech J. Food Sci., 26 (2008): 333-338abstractdownload PDF
https://doi.org/10.17221/39/2008-CJFS
 
Optimised procedure to analyse Maillard reaction-associated fluorescence in cereal-based products
C. Delgado-Andrade, A. Rufián-Henares J, J. Morales F
Czech J. Food Sci., 26 (2008): 339-346abstractdownload PDF
https://doi.org/10.17221/27/2008-CJFS
 
Patatin, the major protein of potato (Solanum tuberosum L.) tubers, and its occurrence as genotype effect: processing versus table potatoes
J. Bárta, V. Bártová
Czech J. Food Sci., 26 (2008): 347-359abstractdownload PDF
https://doi.org/10.17221/1125-CJFS
 
Nondestructive identification of tea (Camellia sinensis L.) varieties using FT-NIR spectroscopy and pattern recognition
Q. Chen, J. Zhao, M. Liu, J. Cai
Czech J. Food Sci., 26 (2008): 360-367abstractdownload PDF
https://doi.org/10.17221/1610-CJFS
 
Assessment of the authenticity of fruit spirits by gas chromatography and stable isotope ratio analyses
R. Winterová, R. Mikulíková, J. Mazáč, P. Havelec
Czech J. Food Sci., 26 (2008): 368-375abstractdownload PDF
https://doi.org/10.17221/11/2008-CJFS
 
Influence of media composition and temperature on volatile aroma production by various wine yeast strains
V. Petravić Tominac, K. Kovačević Ganić, D. Komes, L. Gracin, M. Banović, V. Marić
Czech J. Food Sci., 26 (2008): 376-382abstractdownload PDF
https://doi.org/10.17221/1126-CJFS
 
Microbiological quality of ice cream after HACCP implementation: a factory case study
N. Kokkinakis E, A. Fragkiadakis G, H. Ioakeimidi S, B. Giankoulof I, N. Kokkinaki A
Czech J. Food Sci., 26 (2008): 383-391abstractdownload PDF
https://doi.org/10.17221/178/2008-CJFS
 
Jan Velíšek, Karel Cejpek – Biosynthesis of Food Components
J. Davídek
Czech J. Food Sci., 26 (2008): 392-392download PDF

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