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Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F06%3A00017919%21RIV07-MSM-22330___
rdf:type
skos:Concept n17:Vysledek
dcterms:description
The flavour release in foods depends on the nature and concentration of flavour compounds present and their interaction with the food matrix. Vnímání aroma v potravinách závisí na vlastnostech a koncentraci aromatických sloučenin i na jejich vzájemném působení v potravinách. The flavour release in foods depends on the nature and concentration of flavour compounds present and their interaction with the food matrix.
dcterms:title
The perception of strawberry aroma in milk The perception of strawberry aroma in milk Vnímání jahodového aroma v mléce
skos:prefLabel
The perception of strawberry aroma in milk The perception of strawberry aroma in milk Vnímání jahodového aroma v mléce
skos:notation
RIV/60461373:22330/06:00017919!RIV07-MSM-22330___
n4:strany
553-556
n4:aktivita
n11:P n11:Z
n4:aktivity
P(OC 921.001), Z(MSM6046137305)
n4:dodaniDat
n9:2007
n4:domaciTvurceVysledku
n7:8747636 n7:3338657 n7:8649405
n4:druhVysledku
n16:C
n4:duvernostUdaju
n21:S
n4:entitaPredkladatele
n18:predkladatel
n4:idSjednocenehoVysledku
491741
n4:idVysledku
RIV/60461373:22330/06:00017919
n4:jazykVysledku
n15:eng
n4:klicovaSlova
sensory analysis; aroma; fat content
n4:klicoveSlovo
n10:aroma n10:fat%20content n10:sensory%20analysis
n4:kontrolniKodProRIV
[D4E17D90D638]
n4:mistoVydani
Amsterdam
n4:nazevZdroje
Developments in Food Science - Flavour Science 43: Recent Advances and Trends
n4:obor
n6:GM
n4:pocetDomacichTvurcuVysledku
3
n4:pocetTvurcuVysledku
4
n4:projekt
n5:OC%20921.001
n4:rokUplatneniVysledku
n9:2006
n4:tvurceVysledku
Šedivá, Alena Panovská, Zdenka Lukešová, Dobromila Pokorný, Jan
n4:zamer
n14:MSM6046137305
s:numberOfPages
4
n19:hasPublisher
Elsevier Science
n8:isbn
978-0-444-52742-4
n13:organizacniJednotka
22330