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  • The aim of this study was to compare and relate sensory quality to panelists acceptability that occur under the influence of different cooking time during microwave heating of Common carp fish (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus). Flesh color was regarded as the important factor for the evaluation of each fish flesh and therefore the color intensities were measured by image analysis.
  • The aim of this study was to compare and relate sensory quality to panelists acceptability that occur under the influence of different cooking time during microwave heating of Common carp fish (Cyprinus carpio) and Atlantic mackerel (Scomber scombrus). Flesh color was regarded as the important factor for the evaluation of each fish flesh and therefore the color intensities were measured by image analysis. (en)
Title
  • The Changes of Sensory Quality of Minced Fish Flesh during Microwave Heating for Hotel Establishments
  • The Changes of Sensory Quality of Minced Fish Flesh during Microwave Heating for Hotel Establishments (en)
skos:prefLabel
  • The Changes of Sensory Quality of Minced Fish Flesh during Microwave Heating for Hotel Establishments
  • The Changes of Sensory Quality of Minced Fish Flesh during Microwave Heating for Hotel Establishments (en)
skos:notation
  • RIV/60461373:22330/09:00022371!RIV10-MSM-22330___
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat
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  • 306706
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/09:00022371
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  • microwave heating; sensory evaluation; fish; carp fish; mackerel fish (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [37FDBC50C38D]
http://linked.open...v/mistoKonaniAkce
  • Brno
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  • Brno
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  • Sborník příspěvků XXXV. semináře o jakosti potravin a potravinových surovin - Ingrovy dny
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http://linked.open...iv/tvurceVysledku
  • Dostálová, Jana
  • Pudil, František
  • Lukešová, Dobromila
  • Mahmoud, A. E.
http://linked.open...vavai/riv/typAkce
http://linked.open.../riv/zahajeniAkce
http://linked.open...n/vavai/riv/zamer
number of pages
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  • Mendelova zemědělská a lesnická univerzita v Brně
https://schema.org/isbn
  • 978-80-7375-281-1
http://localhost/t...ganizacniJednotka
  • 22330
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