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Publications by A. KOCKOVÁ-KRATOCHVÍLOVÁ

Polyphenolic Substances in Malt Steeping Water.

English

The Fermentation of Oligosaccharides.

English

Maltulose in Beer Wort.

English

Standardization of Beer and Wine Yeast.

English

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Chemical Properties and Behaviour of Polyphenolic Substances in Purple Nutsedge (Cyperus Rotundus L.)

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Problems of Water Supply and Waste Water Disposal in Breweries and Malt Plants.

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Some Aspects Affecting Seeping Technology I. Effect of Water Content, Temperature and Steeping.

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A Comparison of Czech and Chinese Varieties of Barley With Regards to Technologically Important Polyphenolic Substances.

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Some Aspects Affecting Steeping Technology. IV. Effect of Classical and Modern Steeping Procedure on Activity of Growth Factors.

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Nutrient Substances in Surface Water of Extensive Agriculture Areas

Vide. Tehnologija. Resursi - Environment, Technology, Resources

Environmental Science

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Water-Soluble Substances of Dentin and Bone

Kokubyo Gakkai zasshi. The Journal of the Stomatological Society, Japan

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