Vedecký časopis - archív

51 2012

Journal of Food and Nutrition Research
Vol. 51, 2012

Číslo 1
1-12 ALI, M. E. – HASHIM, U. – MUSTAFA, S. – CHE MAN, Y. B. – LATIF, M. A. – ISLAM, K. N. – BAKAR, M. Z. B. A. – RAHMAN, M. M.
TaqMan real-time polymerase chain reaction for the determination of pork adulteration in meat nuggets
13-22 SUH, H.-J. – CHOI, S.
Risk assessment of daily intakes of artificial colour additives in food commonly consumed in Korea
23-32 KOREŇOVSKÁ, M. – SUHAJ, M.
Chemometric prediction of wines affiliation with organic and conventional production systems through their elemental profiles
33-39 KOCATEPE, D. – TURAN, H.
Chemical composition of cultured sea bass (Dicentrarchus labrax, Linnaeus 1758) muscle
40-51 CHUNG, I.-M. – SEO, S.-H. – PARK, I. – AHN, J.-K. – KIM, E.-H. – KIM, M.-Y. – KIM, S.-H.
Changes in isoflavone composition of soya seeds, soya curd and soya paste at different processing conditions
52-59 PAULSEN, P. – GROSSGUT, R. – BAUER, F. – RAUSCHER-GABERNIG, E.
Estimates of maximum tolerable levels of tyramine content in foods in Austria
60-68 KRKIĆ, N. – LAZIĆ, V. – SAVATIĆ, S. – ŠOJIĆ, B. – PETROVIĆ, L. – ŠUPUT, D.
Application of chitosan coating with oregano essential oil on dry fermented sausage
69-72 Instructions for authors
Instructions for authors