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Statements

Subject Item
n2:RIV%2F00216305%3A26310%2F12%3APU102314%21RIV13-MSM-26310___
rdf:type
n9:Vysledek skos:Concept
dcterms:description
The aim of this study was to evaluate and identify the most satisfactory organoleptic properties of coffee extracts added into cookies formulation. For that reason, colour determination and sensory evaluation of important qualitative attributes of cookies with various coffee extract additions were done and acrylamide level was determined. The aim of this study was to evaluate and identify the most satisfactory organoleptic properties of coffee extracts added into cookies formulation. For that reason, colour determination and sensory evaluation of important qualitative attributes of cookies with various coffee extract additions were done and acrylamide level was determined.
dcterms:title
Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation
skos:prefLabel
Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation Qualitative evaluation of cookies produced by incorporation of coffee extracts into their formulation
skos:notation
RIV/00216305:26310/12:PU102314!RIV13-MSM-26310___
n9:predkladatel
n10:orjk%3A26310
n3:aktivita
n12:S
n3:aktivity
S
n3:dodaniDat
n11:2013
n3:domaciTvurceVysledku
n4:9261885
n3:druhVysledku
n15:O
n3:duvernostUdaju
n16:S
n3:entitaPredkladatele
n7:predkladatel
n3:idSjednocenehoVysledku
163726
n3:idVysledku
RIV/00216305:26310/12:PU102314
n3:jazykVysledku
n17:eng
n3:klicovaSlova
coffee extracts, sensory properties, acrylamide
n3:klicoveSlovo
n6:coffee%20extracts n6:acrylamide n6:sensory%20properties
n3:kontrolniKodProRIV
[1FE7CB53FA9A]
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n5:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
6
n3:rokUplatneniVysledku
n11:2012
n3:tvurceVysledku
Kukurová, Kristína Ciesarová, Zuzana Marková, Lucie
n14:organizacniJednotka
26310