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Determination of rutin in fruits and vegetables in natura
28. 11. 2019 (PDF, 339.4 Kb)
The influence of cultivar of apple-tree and yeasts used for fermentation on the concentration of volatile compounds in ciders and their sensory properties
28. 11. 2019 (PDF, 407.95 Kb)
Chemical and sensory profiles of beers from barley varieties registered in the Czech Republic
28. 11. 2019 (PDF, 414.98 Kb)
A new method for determination of campesterol, stigmasterol, and beta-sitosterol in edible oils by supercritical fluid chromatography
28. 11. 2019 (PDF, 346.41 Kb)
Rape honey: determination of botanical origin based on volatile compound profiles
28. 11. 2019 (PDF, 358.38 Kb)
Changes in amino acid composition during fermentation and its effects on the inhibitory activity of angiotensin-I-converting enzyme of jack bean tempe following in vitro gastrointestinal digestion
28. 11. 2019 (PDF, 362.51 Kb)
Characterization of volatile organic compounds in Slovak Tokaj wines
28. 11. 2019 (PDF, 1.32 Mb)
Yeasts associated with the spontaneously fermented grape musts obtained from cool climate white grape varieties
28. 11. 2019 (PDF, 375.75 Kb)
TRENDY v potravinárstve 2/2019
08. 11. 2019 (PDF, 3.85 Mb)
Plán ÚS 2019
06. 11. 2019 (PDF, 579.97 Kb)
VYHLÁSENÉ denné TÉMY 2019
07. 10. 2019 (PDF, 1.94 Mb)
HOVORME O JEDLE 2019 - plagát
07. 10. 2019 (PDF, 2.84 Mb)
Plán ÚS 2019
02. 10. 2019 (PDF, 580.69 Kb)