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2008

 

  • Kvasnicka F, Jockovic N, Drager B, et al.: Electrophoretic determination of calystegines A(3) and B-2 in potato, JOURNAL OF CHROMATOGRAPHY A Volume: 1181 Issue: 1-2 Pages: 137-144

  • Kvasnicka F, Copikova J, Sevcik R, et al.: Determination of phenolic acids by capillary zone electrophoresis and HPLC, CENTRAL EUROPEAN JOURNAL OF CHEMISTRY Volume: 6 Issue: 3 Pages: 410-418

  • Cizkova H, Voldrich M, Mlejnecka J, et al.: Authenticity evaluation of tea-based products, CZECH JOURNAL OF FOOD SCIENCES Volume: 26 Issue: 4 Pages: 259-267

  • Jelenikova J, Pipek P, Miyahara M: The effects of breed, sex, intramuscular fat and ultimate pH on pork tenderness, EUROPEAN FOOD RESEARCH AND TECHNOLOGY Volume: 227 Issue: 4 Pages: 989-994

  • Jelenikova J, Pipek P, Staruch L: The influence of ante-mortem treatment on relationship between pH and tenderness of beef, MEAT SCIENCE Volume: 80 Issue: 3 Pages: 870-874

  • Pipek P, Staruch L, Izumimoto M: Stabilization of Minced Meat Colour by Carbon Monoxide, CZECH JOURNAL OF FOOD SCIENCES Volume: 26 Issue: 5 Pages: 333-338
Aktualizováno: 13.3.2017 11:55, Autor: Lukáš Vápenka

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