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Jiří Štencl
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Jiří Štencl
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Jiří Štencl
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1
Effect of temperature and water activity on heat transfer in parsley leaves in the range of temperatures 10–30 °C
by
Jiří
Štencl
Published 2007-01-01
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Article
2
Effect of temperature on moisture sorption phenomena in agricultural products
by
Jiří
Štencl
Published 2005-01-01
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Article
3
Water activity changes of multicomponent food mixture during processing
by
Jiří
Štencl
,
Tomáš Komprda
Published 2004-01-01
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Article
4
Water sorption isotherms of skimmed milk powder within the temperature range of 5–20 °C
by
Jitka Langová
,
Jiří
Štencl
,
Václav Vlášek
Published 2012-01-01
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Article
5
Effect of modified atmosphere packaging on stability of three kinds of bread
by
Václav Vlášek
,
Jitka Langová
,
Jiří
Štencl
Published 2013-01-01
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Article
6
Influence of different method and different storage life on moisture and senzorial evaluation of durable salamis
by
Hana Šulcerová
,
Jiří
Štencl
,
A. Šulcová
Published 2008-01-01
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Article
7
Effects of Pretreatments and Drying Temperatures on Drying Characteristics, Antioxidant Properties and Color of Ginger Slice
by
Ratiya Thuwapanichayanan
,
Charotorn Phowong
,
Donludee Jaisut
,
Jiří
Štencl
Published 2014-01-01
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Article
8
Water sorption properties of Dutch type semi-hard cheese edge in the range of common storing temperatures
by
Maria Carolina Soares Pereira
,
Jiří
Štencl
,
Bohumíra Janštová
,
Václav Vlášek
Published 2011-01-01
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Article
9
Modelling the moisture sorption isotherms of Roselle (Hibiscus sabdariffa L.) in the temperature range of 5–35 °C
by
Jitka Langová
,
Donludee Jaisut
,
Ratiya Thuwapanichayanan
,
Charotorn Phowong
,
Jiří
Štencl
,
Danijela Jovanovic
,
Jiří Fryč
,
Václav Vlášek
Published 2013-01-01
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Article
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