Vol. 64 No. 2 (2018)

Articles

• Low-Molecular Weight Proteins in Malt and Gushing

  Zdeněk Svoboda, Renata Mikulíková, Pavla Myslivcová, Sylvie Běláková, Karolína Benešová

  46–49

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• Brewing Microbiology – Bacteria of the Genera Bacillus, Brevibacillus and Paenibacillus and Cultivation Methods for their Detection – Part 1

  Martina Brožová, Petra Kubizbiaková, Dagmar Matoulková

  50–57

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• Determination of Sugars and Saccharides in Beer

  Marie Jurková, Jana Olšovská, Pavel Čejka

  58–64

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• Determination of 5-Hydroxymethylfurfural and Saccharides in Mead

  Miroslava Juričová, Soňa Řezková, Kamila Moravcová, Jan Fisher, Lenka Česlová

  65–70

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• Test of Wine Jelly

  Radek Sotolář, Oldřiška Sotolářová, Michal Kumšta

  71–75

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• The Impact of Microbreweries on Travel in the Czech Republic

  Josef Vacl

  76–87

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• Brewing-law Burghers – Part 2: Ban on tapping foreign beer and other legal problems

  Filip Vrána

  88–93

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