Filbertone as a marker for the assessment of hazelnut spread quality von Čížková, H., Rajchl, A., Šnebergrová, J., Voldřich, M.

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Variability of characteristic components of aronia von Snebergova, J., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Cizkova, H., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Neradova, E., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Kapci, B., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Rajchl, A., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation, Voldrich, M., Institute of Chemical Technology, Prague (Czech Republic). Dept. of Food Preservation

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Survey study of frying oils used by food services in the Czech Republic von Čížková, H., Institute of Chemical Technology, Prague (Czech Republic), Janotová, L, Voldřich, M, Šnebergrová, J, Rajchl, A

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Determination of quality characteristics for whole milk powder with slight and moderate odour changes von Snebergrova, J, Gregrova, A, Sistkova, I, Cizkova, H

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