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  • In this paper was evaluated the influence of 2-years storage at 8  2 °C and 23  2 °C on consistency of sterilized processed cheese. The change of consistency was observed by instrumental methods and also by sensory analysis (scale method and paired comparison test). The conclusions of both of instrumental methods and sensory analysis were confronted.
  • In this paper was evaluated the influence of 2-years storage at 8  2 °C and 23  2 °C on consistency of sterilized processed cheese. The change of consistency was observed by instrumental methods and also by sensory analysis (scale method and paired comparison test). The conclusions of both of instrumental methods and sensory analysis were confronted. (en)
  • In this paper was evaluated the influence of 2-years storage at 8  2 °C and 23  2 °C on consistency of sterilized processed cheese. The change of consistency was observed by instrumental methods and also by sensory analysis (scale method and paired comparison test). The conclusions of both of instrumental methods and sensory analysis were confronted. (cs)
Title
  • Vliv doby a teploty skladování na konzistenci sterilovaných tavených sýrů
  • Effect of storage time and temperature on consistency of sterilized processed cheese (en)
  • Vliv doby a teploty skladování na konzistenci sterilovaných tavených sýrů (cs)
skos:prefLabel
  • Vliv doby a teploty skladování na konzistenci sterilovaných tavených sýrů
  • Effect of storage time and temperature on consistency of sterilized processed cheese (en)
  • Vliv doby a teploty skladování na konzistenci sterilovaných tavených sýrů (cs)
skos:notation
  • RIV/70883521:28110/07:63505323!RIV08-MSM-28110___
http://linked.open.../vavai/riv/strany
  • 37 - 42
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 458248
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/07:63505323
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • processed cheese; consistency (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [0379A0191FF7]
http://linked.open...i/riv/mistoVydani
  • Praha
http://linked.open...i/riv/nazevZdroje
  • Mléko a sýry 2007
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Buňka, František
  • Hrabě, Jan
  • Štětina, Jan
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Česká společnost chemická
https://schema.org/isbn
  • 978-80-7080-661-6
http://localhost/t...ganizacniJednotka
  • 28110
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