Kvasny Prumysl, 1955 (vol. 1), issue 10
"Chozrasčot" in the brewery and malt industry.Peer-reviewed article
J. HEIDLER
Kvasny Prum. 1955; 1(10): 219-220 | DOI: 10.18832/kp1955051 
The introduction of "Chozrasčot" into some big breweries and malt factories has proved to be of a remarkable value. The author states, that there are already good results as regards quality of the products and higher productivity of work due to the efforts of workers.(In Czech, English summary only).
On the possibilities of the use of ultrasonics in the brewery and malt industries.Peer-reviewed article
V. SALAČ
Kvasny Prum. 1955; 1(10): 221-223 | DOI: 10.18832/kp1955052
A particular description of the use of ultrasonics in the above mentioned industries. The author concludes that the acoustic irradiation will be of a constant value for these factories.(In Czech, English summary only).
Biological stability of our beers.Peer-reviewed article
V. VLČEK
Kvasny Prum. 1955; 1(10): 223-225 | DOI: 10.18832/kp1955053
On the basis of classic observations and the newest results of research the author endeavours to ascertain the influence of the physiological state of brewing yeast on beer biological stability of beer.(In Czech, English summary only).
Wine turbidity.Peer-reviewed article
M. KEIL
Kvasny Prum. 1955; 1(10): 225-227 | DOI: 10.18832/kp1955054
A preliminary report on the results of several tests concerning wine turbidity. Some instructions are given about the methods how to prevent it.(In Czech, English summary only).
Cleaning and utilization of waste water in the fermentation industry.Peer-reviewed article
V. JONÁŠ
Kvasny Prum. 1955; 1(10): 227-229 | DOI: 10.18832/kp1955055
An informative paper on the problems of industrial remainders, waste and waste water including their current and perspective solution in the individual branches of fermentation industry.(In Czech, English summary only).
Contribution to the fermentation of vinegar.Peer-reviewed article
J. HRONČEK
Kvasny Prum. 1955; 1(10): 230-232 | DOI: 10.18832/kp1955056
The scientific research in our institutes and laboratories has shown that due to the recent progress in the technology of vinegar, the classic method of vinegar production is no more satisfactory.(In Slovak, English summary only).