Control of selected fermentation indices by statistically designed experiments in industrial scale beer fermentation.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 330, doi. 10.17221/291/2019-CJFS
- By:
- Publication type:
- Article
Works matching IS 12121800 AND DT 2020 AND VI 38 AND IP 5
Results: 10
1
2
Heat-resistance of suspect persistent strains of Escherichia coli from cheese making plants.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 323, doi. 10.17221/193/2020-CJFS
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- Publication type:
- Article
3
Screening of Lactobacillus plantarum with broad-spectrum antifungal activity and its application in preservation of golden-red apples.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 315, doi. 10.17221/175/2020-CJFS
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- Publication type:
- Article
4
Prospective antimycotoxigenic action of wild Opuntia ficus-indica by-products.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 308, doi. 10.17221/11/2020-CJFS
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- Publication type:
- Article
5
The effect of the addition of chilli pepper fruits and refrigerated storage time on the quality of pasteurised canned meat.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 301, doi. 10.17221/52/2020-CJFS
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- Publication type:
- Article
6
Modified taro starch as alternative encapsulant for microencapsulation of Lactobacillus plantarum SU-LS 36.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 293, doi. 10.17221/2/2020-CJFS
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- Publication type:
- Article
7
Total polyphenol content and radical scavenging activity of functional yogurt enriched with dates.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 287, doi. 10.17221/28/2020-CJFS
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- Publication type:
- Article
8
Impact of antimicrobials, naturally produced by lactic acid bacteria, on the Listeria monocytogenes growth in minced salmon.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 280, doi. 10.17221/342/2019-CJFS
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- Publication type:
- Article
9
Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 273, doi. 10.17221/42/2020-CJFS
- By:
- Publication type:
- Article
10
Effect of disulphide bonds and sulphhydryl concentrations on properties of wheat flour.
- Published in:
- Czech Journal of Food Sciences, 2020, v. 38, n. 5, p. 265, doi. 10.17221/131/2018-CJFS
- By:
- Publication type:
- Article