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Description
| - The paper deals with possibility of replacing phosphate emulsifying agents by hydrocolloid pectin. The use of phosphorus emulsifying salts decrease the Ca:P ratio in processed cheese in comparison to rennet cheese or milk. Model processed cheese samples were evaluated by sensory analysis. The best was processed cheese with 0,1 % (w/w) pectin and 0,2 % (w/w) lecithin. (en)
- The paper deals with possibility of replacing phosphate emulsifying agents by hydrocolloid pectin. The use of phosphorus emulsifying salts decrease the Ca:P ratio in processed cheese in comparison to rennet cheese or milk. Model processed cheese samples were evaluated by sensory analysis. The best was processed cheese with 0,1 % (w/w) pectin and 0,2 % (w/w) lecithin.
- The paper deals with possibility of replacing phosphate emulsifying agents by hydrocolloid pectin. The use of phosphorus emulsifying salts decrease the Ca:P ratio in processed cheese in comparison to rennet cheese or milk. Model processed cheese samples were evaluated by sensory analysis. The best was processed cheese with 0,1 % (w/w) pectin and 0,2 % (w/w) lecithin. (cs)
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Title
| - Pectin in emulsifiyng agents replacing during processed cheese production
- Pectin in emulsifiyng agents replacing during processed cheese production (en)
- Pectin in emulsifiyng agents replacing during processed cheese production (cs)
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skos:prefLabel
| - Pectin in emulsifiyng agents replacing during processed cheese production
- Pectin in emulsifiyng agents replacing during processed cheese production (en)
- Pectin in emulsifiyng agents replacing during processed cheese production (cs)
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skos:notation
| - RIV/70883521:28110/07:63505337!RIV08-MSM-28110___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/07:63505337
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - processed cheese; pectin (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Bezpečnosť a kontrola potravín (Zborník prác z medzinárodnej vedeckej konferencie) II. diel
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Hrabě, Jan
- Hladká, Kristýna
- Černíková, Michaela
- Březina, Pavel
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Slovenská poľnohospodárska univerzita v Nitre
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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