Hasil Pencarian - Stanislav Kráčmar

Perbaiki Hasil
  1. 1
    Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples

    Crude protein, fibre and phytic acid in vitro digestibility of selected legume and buckwheat samples oleh Petra Vojtíšková, Stanislav Kráčmar

    Diterbitkan 2013-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  2. 2
    MODELING OF FLOWS THROUGH A CHANNEL BY THE NAVIER–STOKES VARIATIONAL INEQUALITIES

    MODELING OF FLOWS THROUGH A CHANNEL BY THE NAVIER–STOKES VARIATIONAL INEQUALITIES oleh Stanislav Kračmar, Jiří Neustupa

    Diterbitkan 2021-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  3. 3
    Change in composition of cow's colostrum within the first 72 hours after parturition

    Change in composition of cow's colostrum within the first 72 hours after parturition oleh Stanislav Kráčmar, Ladislav Zeman

    Diterbitkan 2004-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  4. 4
    Aroma active compounds in milk from goat fed basil (Ocimum basilicum)

    Aroma active compounds in milk from goat fed basil (Ocimum basilicum) oleh Markéta Šípalová, Stanislav Kráčmar

    Diterbitkan 2011-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  5. 5
    The effect of storage on the amino acids composition in potato tubers

    The effect of storage on the amino acids composition in potato tubers oleh Monika Černá, Stanislav Kráčmar

    Diterbitkan 2010-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  6. 6
    Analysis of ewe’s milk by FT Near Infrared spectroscopy: measurement of samples on Petri dishes in reflectance mode

    Analysis of ewe’s milk by FT Near Infrared spectroscopy: measurement of samples on Petri dishes in reflectance mode oleh Květoslava Šustová, Jan Kuchtík, Stanislav Kráčmar

    Diterbitkan 2006-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  7. 7
    Effect of sweet yeast bread formula on evaluating rapid mix test

    Effect of sweet yeast bread formula on evaluating rapid mix test oleh Petra Dvořáková, Jindřiška Kučerová, Stanislav Kráčmar

    Diterbitkan 2011-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  8. 8
    Content of phytic acid in selected sorts of legumes

    Content of phytic acid in selected sorts of legumes oleh Petra Vojtíšková, Stanislav Kráčmar, Ignác Hoza

    Diterbitkan 2010-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  9. 9
    Content of amino acids and minerals in selected sorts of legumes

    Content of amino acids and minerals in selected sorts of legumes oleh Stanislav Kráčmar, Pavel Švec, Petra Vojtíšková

    Diterbitkan 2013-07-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  10. 10
    Textural properties of bread formulations based on buckwheat and rye flour

    Textural properties of bread formulations based on buckwheat and rye flour oleh Petra Dvořáková, Iva Burešová, Stanislav Kráčmar

    Diterbitkan 2012-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  11. 11
    NOTE ON THE PROBLEM OF MOTION OF VISCOUS FLUID AROUND A ROTATING AND TRANSLATING RIGID BODY

    NOTE ON THE PROBLEM OF MOTION OF VISCOUS FLUID AROUND A ROTATING AND TRANSLATING RIGID BODY oleh Paul Deuring, Stanislav Kračmar, Šárka Nečasová

    Diterbitkan 2021-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  12. 12
    The effect of cooking on in vitro digestibility of selected legumes

    The effect of cooking on in vitro digestibility of selected legumes oleh Ranjani Amarakoon, Stanislav Kráčmar, Ignác Hoza, Pavel Budinský

    Diterbitkan 2009-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  13. 13
    Nitrogen content, dietary fiber, and digestibility in algal food products

    Nitrogen content, dietary fiber, and digestibility in algal food products oleh Ladislava Mišurcová, Stanislav Kráčmar, Bořivoj Klejdus, Jan Vacek

    Diterbitkan 2010-02-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  14. 14
    The influence of reducing and oxidising agents on the rheology of wheat flour dough

    The influence of reducing and oxidising agents on the rheology of wheat flour dough oleh Pavlína Pečivová, Vladimír Pavlínek, Jan Hrabě, Stanislav Kráčmar

    Diterbitkan 2008-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  15. 15
    Changes in amino acids composition of cows colostrum (during first 72 hours after parturition)

    Changes in amino acids composition of cows colostrum (during first 72 hours after parturition) oleh Stanislav Kráčmar, František Buňka, Ignác Hoza, Leona Čechová, Pavel Valášek

    Diterbitkan 2007-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  16. 16
    EFFECT OF SODIUM PHOSPHATES ON SELECTED FOOD GRADE BACTERIA

    EFFECT OF SODIUM PHOSPHATES ON SELECTED FOOD GRADE BACTERIA oleh Stanislav Kráčmar, Leona Buňková, František Buňka, Dora Jurčová, Eva Lorencová

    Diterbitkan 2011-04-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  17. 17
    Content of endogenous sulfur dioxide in wines

    Content of endogenous sulfur dioxide in wines oleh Vlastimil Kubáň, Vlastimil Fic, Petr Marcinčák, Stanislav Kráčmar, Jozef Golian

    Diterbitkan 2018-03-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  18. 18
    Antibacterial effects of commercially available phosphates on selected microorganisms

    Antibacterial effects of commercially available phosphates on selected microorganisms oleh Leona Buňková, Pavel Pleva, František Buňka, Pavel Valášek, Stanislav Kráčmar

    Diterbitkan 2008-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  19. 19
    Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements

    Lutein content in marigold flower (Tagetes erecta L.) concentrates used for production of food supplements oleh Miroslav ŠIVEL, Stanislav KRÁČMAR, Miroslav FIŠERA, Bořivoj KLEJDUS, Vlastimil KUBÁŇ

    Diterbitkan 2014-12-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:
  20. 20
    The determination of microscopic fungi from Chestnut (Castanea sativa Mill.) fruits, leaves, crust and pollen

    The determination of microscopic fungi from Chestnut (Castanea sativa Mill.) fruits, leaves, crust and pollen oleh Miroslava Kačániová, Janka Sudzinová, Miriam Kádasi-Horáková, Magdaléna Valšíková, Stanislav Kráčmar

    Diterbitkan 2010-01-01
    Dapatkan teks lengkap
    Artikel
    Simpan ke Daftar
    Disimpan di:

Alat Pencarian: