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  1. 1
    Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening

    Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening by L. Němcová, J. Štětina, H. Valentová

    Published 2001-04-01
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    Article
  2. 2
    Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins

    Characterisation of Whey Proteins-Pectin Interaction in Relation to Emulsifying Properties of Whey Proteins by R. Kováčová, A. Synytsya, J. Štětina

    Published 2009-06-01
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    Article

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