| 483 - 495 |
Water as the determinant of food engineering properties. A review
Lewicki PP |
| 497 - 503 |
Database of physical properties of agro-food materials
Nesvadba P, Houska M, Wolf W, Gekas V, Jarvis D, Sadd PA, Johns AI |
| 505 - 508 |
The evolution of evaporator stations in the beet-sugar industry
Urbaniec K |
| 509 - 513 |
Application of continuous chromatographic separation in sugar processing
Bubnik Z, Pour V, Gruberova A, Starhova H, Hinkova A, Kadlec P |
| 515 - 520 |
Plate evaporators in food industry - theory and practice
Hoffman P |
| 521 - 526 |
Mineral membrane filtration in refinement of starch hydrolysates
Hinkova A, Bohacenko I, Bubnik Z, Hrstkova M, Jankovska P |
| 527 - 532 |
Experimental investigation of performance of vacuum cooling for commercial large cooked meat joints
Sun DW, Wang LJ |
| 533 - 539 |
Vacuum cooling of liquids: mathematical model
Dostal M, Petera K |
| 541 - 543 |
Resistance of vegetative cells and ascospores of heat resistant mould Talaromyces avellaneus to the high pressure treatment in apple juice
Voldrich M, Dobias J, Ticha L, Cerovsky M, Kratka J |
| 545 - 549 |
Changes of properties of polymer packaging films during high pressure treatment
Dobias J, Voldrich M, Marek M, Chudackova K |
| 551 - 555 |
Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese
Piska I, Stetina J |
| 557 - 560 |
NIR spectroscopy: a useful tool for rapid monitoring of processed cheeses manufacture
Curda L, Kukackova O |
| 561 - 565 |
Processing of wheat bran to sugar solution
Choteborska P, Palmarola-Adrados B, Galbe M, Zacchi G, Melzoch K, Rychtera M |
