Comparative study on quality parameters of dry-cured beaver (Castor fiber) and nutria (Myocastor coypus) sausages.
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 382, doi. 10.17221/112/2024-CJFS
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- Publication type:
- Article
Works matching IS 1212-1800 AND VI 42 AND IP 5 AND DT 2024
Results: 8
1
2
Quality characteristics of Hokkaido brown bear meat sauces prepared with rice koji mold and food enzymes.
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 372, doi. 10.17221/49/2024-CJFS
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- Publication type:
- Article
3
Nanocellulose as a fat substitute to improve the quality of emulsified sausages: Effects of morphology and content.
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 364, doi. 10.17221/114/2024-CJFS
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- Publication type:
- Article
4
The relationship between large deformation rheology of wheat flour dough with protein quantity and aggregate stretching degree of milling streams flour based on regression analysis.
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 353, doi. 10.17221/64/2024-CJFS
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- Publication type:
- Article
5
Edible chitosan in preserving the quality and shelf life of fresh-cut mango (Mangifera indica L.).
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 340, doi. 10.17221/104/2024-CJFS
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- Publication type:
- Article
6
Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model.
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 330, doi. 10.17221/78/2024-CJFS
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- Publication type:
- Article
7
Analysis of the quality of curds from Slovakia and neighbouring countries.
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 317, doi. 10.17221/51/2024-CJFS
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- Publication type:
- Article
8
Impacts of exopolysaccharides producing probiotic bacteria on the physicochemical and sensory properties of fermented goat yoghurt under chilled storage.
- Published in:
- Czech Journal of Food Sciences, 2024, v. 42, n. 5, p. 305, doi. 10.17221/125/2024-CJFS
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- Publication type:
- Article