The microbiological and sensory qualities of yoghurts and their changes after of „best before“ date

Por Libor Kalhotka, Květoslava Šustová, Tomasz Göbel, Blanka Kvasničková
Publicado em 2009-01-01

Changes in the microflora composition of goat and sheep milk during lactation

Por Libor Kalhotka, Lenka Dostálová, Květoslava Šustová, Jan Kuchtík, Lenka Detvanová
Publicado em 2015-08-01

Evaluation of fermentation quality of brewers' grains ensiled in combination with malt sprouts and chemical conservation additive

Por Ivo Vyskočil, Petr Doležal, Jan Doležal, Václav Pyrochta, Libor Kalhotka
Publicado em 2008-01-01

Study of antioxidant and antimicrobial properties of grapevine seeds, grape and rosehip pressing

Por Zuzana Jakubcová, Pavel Horky, Lenka Dostalova, Jiri Sochor, Lenka Tomaskova, Mojmir Baron, Libor Kalhotka, Ladislav Zeman
Publicado em 2015-10-01