The Use of a Thermal Process to Produce Black Garlic: Differences in the Physicochemical and Sensory Characteristics Using Seven Varieties of Fresh Garlic

por Jan Bedrníček, Ivana Laknerová, František Lorenc, Priscila Probio de Moraes, Markéta Jarošová, Eva Samková, Jan Tříska, Naděžda Vrchotová, Jaromír Kadlec, Pavel Smetana
Publicado 2021

Associations among Farm, Breed, Lactation Stage and Parity, Gene Polymorphisms and the Fatty Acid Profile of Milk from Holstein, Simmental and Their Crosses

por Eva Samková, Jindřich Čítek, Michaela Brzáková, Oto Hanuš, Libor Večerek, Eva Jozová, Irena Hoštičková, Jan Trávníček, Lucie Hasoňová, Michael Rost, Karolína Hálová, Jiří Špička
Publicado 2021