Works matching IS 12121800 AND DT 2017 AND VI 35 AND IP 3
Results: 12
Fermentation Efficiency of High-Gravity Rye Mashes using Pressureless Starch Liberation Methods.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 267, doi. 10.17221/403/2016-CJFS
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- Article
Validation of a UHPLC-ESI-MS/MS Method for Anthocyanidin Quantification in Potato Tubers.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 223, doi. 10.17221/389/2016-CJFS
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- Article
Honey Sold Directly by Producers in the Silesian Region of Poland as a Source of Clostridium botulinum Types A, B, E, and F.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 194, doi. 10.17221/376/2016-cjfs
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- Article
Preservation of Paste Obtained from Picual Green Olives by High Hydrostatic Pressure Treatment.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 246, doi. 10.17221/358/2016-CJFS
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- Article
Improved Chromatic and Sensory Characteristics of Plavac Mali Wines - Efficiency of Maceration Enzymes.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 236, doi. 10.17221/346/2016-CJFS
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- Article
Antioxidant Capacity and Lipid Peroxidation Products of Carp (Cyprinus carpio L.) Meat Stored in Refrigeration Conditions with Addition of Herbs or Vegetables.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 251, doi. 10.17221/314/2016-CJFS
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- Article
Antioxidant Activity of Juniperus communis L. Essential Oil in Cooked Pork Sausages.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 189, doi. 10.17221/210/2016-CJFS
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- Article
The <sup>18</sup>O/<sup>16</sup>O Ratio of Retail Moravian Wines from the Czech Republic in Comparison with European Wines.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 200, doi. 10.17221/205/2016-CJFS
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- Article
Lipolysis and Oxidation of Lipids during Egg Storage at Different Temperatures.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 229, doi. 10.17221/174/2016-CJFS
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- Article
Comparison of Innovative and Non-Invasive Methods in Estimating the Fat Content in Pork Trimmings.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 208, doi. 10.17221/137/2016-CJFS
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- Article
Separation of Immunoglobulins from Colostrum using Methods Based on Salting-out Techniques.
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- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 259, doi. 10.17221/10/2017-CJFS
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- Article
Free Amino Acids, Fatty Acids, and Phenolic Compounds in Tartary Buckwheat of Different Hull Colour.
- Published in:
- Czech Journal of Food Sciences, 2017, v. 35, n. 3, p. 214, doi. 10.17221/185/2016-CJFS
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- Article