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Belgická kuchyně.
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- Výživa a Potraviny, 2024, n. 3, p. 2
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Jaké octy použít při vaření.
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- Výživa a Potraviny, 2023, n. 5, p. 2
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Jak jedli a stolovali naši předkové?
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- Výživa a Potraviny, 2023, n. 4, p. 2
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- Article
Sýry z kozího mléka.
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- Výživa a Potraviny, 2023, n. 1, p. 2
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SÝRY do zdravého jídelníčku patří.
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- Výživa a Potraviny, 2022, n. 5, p. 2
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Jak se mění gastronomické služby.
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- Výživa a Potraviny, 2022, n. 3, p. 13
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- Article
REDUCE THE SULPHUR DIOXIDE CONTENT OF WINE BY BIOLOGICAL PROCESS IN RELATION TO THE CONTENT OF POLYPHENOLIC SUBSTANCES.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2022, v. 11, n. 5, p. 1, doi. 10.55251/jmbfs.5975
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- Article
INFLUENCE OF STARTER CULTURE TO SENSORY QUALITY OF EDAM CHEESE DURING RIPENING.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2019, v. 9, p. 422, doi. 10.15414/jmbfs.2019.9.special.422-426
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Determination of fatty acid content in sheep milk by means of near infrared spectroscopy.
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- Acta Veterinaria Brno, 2014, v. 83, p. S27, doi. 10.2754/avb201483S10S27
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Iodine content in bulk tank milk samples in relation to dairy farm size.
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- Acta Veterinaria Brno, 2014, v. 83, p. S9, doi. 10.2754/avb201483S10S9
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Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy.
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- Acta Veterinaria Brno, 2013, v. 82, n. 2, p. 191, doi. 10.2754/avb201382020191
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Application of near infrared spectroscopy to estimate selected free amino acids and soluble nitrogen during cheese ripening.
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- Acta Veterinaria Brno, 2011, v. 80, n. 3, p. 293, doi. 10.2754/avb201180030293
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- Article
Experimental evaluation of milk yield and selected traits of milk quality in Clun Forest ewes.
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- Czech Journal of Animal Science, 2023, v. 68, n. 7, p. 306, doi. 10.17221/221/2022-CJAS
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EFFECTS OF THE LACTATION PERIOD, BREED AND FEED ON AMINO ACIDS PROFILE OF MARE'S MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2020, v. 14, n. 1, p. 562, doi. 10.5219/1344
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A COMPARISON OF THE DETERMINATION OF THE RENNET COAGULATION PROPERTIES OF BOVINE MILK.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2016, v. 10, n. 1, p. 366, doi. 10.5219/604
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CHANGES IN THE MICROFLORA COMPOSITION OF GOAT AND SHEEP MILK DURING LACTATION.
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- Slovak Journal of Food Sciences / Potravinarstvo, 2015, v. 9, n. 1, p. 309, doi. 10.5219/489
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- Article
COMPARISON OF MICROBIOLOGICAL PARAMETERS OF FRESH GOAT CHEESES PRODUCED ON FARMS IN THE CZECH REPUBLIC USING CONVENTIONAL AND ORGANIC FARMING METHOD.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2019, v. 67, n. 3, p. 695, doi. 10.11118/actaun201967030695
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THE EFFECT OF THE LACTATION STAGE ON MILK YIELD, COMPOSITION AND RENNETING PARAMETERS OF MILK IN SHEEP REARED UNDER INTENSIVE NUTRITION.
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- Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2019, v. 67, n. 1, p. 85, doi. 10.11118/actaun201967010085
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Changes of physico-chemical characteristics, somatic cell count and curd quality during lactation and their relationships in Lacaune ewes.
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- Dairy / Mljekarstvo, 2017, v. 67, n. 2, p. 138, doi. 10.15567/mljekarstvo.2017.0206
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Comparison of butter quality parameters available on the Czech market with the use of FT NIR technology.
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- Dairy / Mljekarstvo, 2016, v. 66, n. 1, p. 73, doi. 10.15567/mljekarstvo.2016.0108
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- Article
TERCIÁRNÍ VZDĚLÁVÁNÍ V HOTELNICTVÍ VE DRUHÉ VLNĚ COVID-19.
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- Media4u Magazine, 2021, v. 18, n. 1, p. 16
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VZDĚLÁVÁNÍ V HOTELNICTVÍ.
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- Media4u Magazine, 2020, v. 17, n. 2, p. 35
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THE IMPACT OF TOURISM DEMAND SEASONALITY ON THE OPERATION OF HOTELS AND OTHER ACCOMMODATION ESTABLISHMENTS.
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- Czech Hospitality & Tourism Papers, 2023, v. 19, n. 37, p. 41
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STAV DOPRAVY A HOTELNICTVÍ V CESTOVNÍM RUCHU V DOBĚ INFLACE.
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- Studies of Socio-Economics & Humanities / Socioekonomické a Humanitní Studie, 2023, v. 18, n. 2, p. 111
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Changes in physico-chemical characteristics, somatic cell count and fatty acid profile of Brown Short-haired goat milk during lactation.
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- Animal Science Papers & Reports, 2015, v. 33, n. 1, p. 71
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