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Untitled - MendelNet 2013 - Mendelova zemědělská a lesnická ...

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MENDELNET <strong>2013</strong>FERNANDES R., 2009: Microbiology handbook. Cambridge: Leather head Pub., and RoyalSociety of Chemistry, xiii, 173 p. ISBN 19-052-2462-1.FOX, P. F., GUINEE, T. P., COGAN, T. M., and MCSWEENEY, P. L. H., 2000: Fundamentals ofCheese Science. Gaithersburg: AspenPublishers.GALLEGO, M. G., GORDON, M. H, SEGOVIA, F. J., SKOWYRA, M. and. ALMAJANO, M. P.,<strong>2013</strong>: Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions. Journal of the American Oil Chemists' Society. 90 (10), pp. 1559-1568.JASEWICZ, L. and PORGES, N., 1959: Whey Preservation by Hydrogen Peroxide. Journal ofDairy Science. 42 (7), pp. 1119-1125.PANESAR, P. S., KENNEDY, J. F., GANDHI, D. N., and BUNKO, K., 2007: Bioutilisation ofwhey for lactic acid production. Food Chemistry, 105, pp. 1-14.SUKOVÁ I., 2006: Syrovátka v potravinářství. Praha: Ústav zemědělských a potravinářskýchinformací, 60 s., ISBN 80-7271-173-3.TOMAINO, R. M., TURNER, L. G. and LARICK, D. K., 2004: The effect of Lactococcus lactisstarter cultures on the oxidative stability of liquid whey. Journal of Dairy Science, 87 (2), pp. 300-307.ZINOVIADOU, K. G., KOUTSOUMANIS, K. P. and BILIADERIS, C. G. 2009: Physicochemicalproperties of whey protein isolate films containing oregano oil and their antimicrobialaction against spoilage flora of fresh beef. Meat Science, 82 (3), pp. 338-345.620 | P age

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