Pascal and Francis Bibliographic Databases

Help

Search results

Your search

au.\*:("MIKOVA K")

Publication Year[py]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Discipline (document) [di]

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Author Country

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Origin

A-Z Z-A Frequency ↓ Frequency ↑
Export in CSV

Results 1 to 13 of 13

  • Page / 1

Export

Selection :

  • and

FORMATION OF ALKYLIMIDAZOLES IN A SYSTEM CONTAINING L-ASCORBIC ACID AND AMMONIAMIKOVA K; DAVIDEK J.1975; NAHRUNG; DTSCH.; DA. 1975; VOL. 19; NO 2; PP. 155-161; ABS. ALLEM. RUSSE.; BIBL. 23 REF.Article

Aktuální problémy jakosti jatečné drůbeže = Problems of poultry meat qualityMIKOVA, K.Průmysl potravin. 1992, Vol 43, Num 11-12, pp 494-496, issn 0033-1988Article

Aktuální problémy jakosti konzumních vajec = Topical problems of market eggs qualityMIKOVA, K.Průmysl potravin. 1992, Vol 43, Num 10, pp 441-443, issn 0033-1988Article

OXIDATIVE DESTRUCTION OF LASCORBIC ACID IN THE PRESENCE OF GLUTAMIC ACID AND COPPERMIKOVA K; KYZLINK V; HEINZOVA A et al.1981; SBORNIK VYSOKE SKOLY CHEMICKO-TECHNOLOGICKE V PRAZE. POTRAVINY; ISSN 0554-9701; CSK; DA. 1981; VOL. 52; PP. 15-36; ABS. CZE /RUS; BIBL. 6 REF.Article

HEAT STABILITY OF BETACYANINS = THERMOSTABILITE DES BETACYANINESHAVLIKOVA L; MIKOVA K; KYZLINK V et al.1983; ZEITSCHRIFT FUER LEBENSMITTEL-UNTERSUCHUNG UND -FORSCHUNG; ISSN 0044-3026; DEU; DA. 1983; VOL. 177; NO 4; PP. 247-250; ABS. GER; BIBL. 15 REF.; 6 FIG./4 TABL.Article

Snížení obsahu dusitanů v drůbežích masných výrobcích = The decrease of the content of nitrites in poultry meat productsMIKOVA, K; KOMRSKA, P.Potravinářské vědy. 1992, Vol 10, Num 2, pp 105-112, issn 0862-8653Article

Transformations of elderberry anthocyanins = Les transformations des anthocyanines de baies de sureauHAVLIKOVA, L; MIKOVA, K.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1987, Vol 184, Num 4, pp 289-293, issn 0044-3026Article

Determination of EDTA in mayonnaise by on-line coupled capillary isotachophoresis-capillary zone electrophoresis with UV detectionKVASNICKA, F; MIKOVA, K.Journal of food composition and analysis (Print). 1996, Vol 9, Num 3, pp 231-242, issn 0889-1575Article

Heat stability of anthocyanins = Thermostabilité des anthocyaninesHAVLIKOVA, L; MIKOVA, K.Zeitschrift für Lebensmittel-Untersuchung und -Forschung. 1985, Vol 181, Num 5, pp 427-432, issn 0044-3026Article

Vyyžití metod multivariační analýzy k hodnocení kvality bezinek = Use of multivariate methods for evaluating the quality of elderberriesVELISEK, J; MIKOVA, K; MASATOVA, L et al.Potravinářské vědy. 1993, Vol 11, Num 5, pp 353-362, issn 0862-8653Article

Neutral flavour components of elderberries and elderberry products = Les composés neutres de la flaveur des baies de sureau et des produits dérivésMIKOVA, K; HAVLIKOVA, L; VELISEK, J et al.Lebensmittel - Wissenschaft + Technologie. 1984, Vol 17, Num 6, pp 311-313, issn 0023-6438Article

Chemometric investigation of mustard seedVELISEK, J; MIKULCOVA, R; MIKOVA, K et al.Potravinářské vědy. 1995, Vol 13, Num 1, pp 1-12, issn 0862-8653Article

Chemometric investigation of mustard seedVELISEK, J; MIKULCOVA, R; MIKOVA, K et al.Lebensmittel - Wissenschaft + Technologie. 1995, Vol 28, Num 6, pp 620-624, issn 0023-6438Article

  • Page / 1