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Authors: Landfeld, A Novotna, P Strohalm, J Houska, M Kyhos, K
Citation: A. Landfeld et al., Viscosity of cocoa butter, INT J FO PR, 3(1), 2000, pp. 165-169

Authors: Planeta, J Novotna, P Pacakova, V Stulik, K Mikesova, M Vejrosta, J
Citation: J. Planeta et al., Application of supercritical fluid chromatography to the analysis of waxesin objects of art, HRC-J HIGH, 23(5), 2000, pp. 393-396

Authors: Strohalm, J Novotna, P Houska, M Kyhos, K Vavreinova, S Gabrovska, D Rysova, J
Citation: J. Strohalm et al., Influence of high pressure treatment on rheological and other properties of egg white, HIGH PR RES, 19(1-6), 2000, pp. 527-533

Authors: Novotna, P Pacakova, V Bosakova, Z Stulik, K
Citation: P. Novotna et al., High-performance liquid chromatographic determination of some anthraquinone and naphthoquinone dyes occurring in historical textiles, J CHROMAT A, 863(2), 1999, pp. 235-241

Authors: Houska, M Valentova, H Novotna, P Strohalm, J Sestak, J Pokorny, J
Citation: M. Houska et al., Shear rates during oral and nonoral perception of viscosity of fluid foods, J TEXT STUD, 29(6), 1998, pp. 603-615
Risultati: 1-5 |