. "Kutnohorsk\u00E1, Olga" . "Introduction of new products on the market is one of the basic topics that are dealt with in both theoretical and practical level. Success of new product is related with many different factors. Our article describes conception formulation of functional food product that is based on soya. For analysis of this conception we use several methods that are suitable for this purpose and we try to compare them and recommend the best ones for future use." . . . . "[C195F968E14B]" . "476462" . "RIV/60461373:22340/06:00016644!RIV07-MSM-22340___" . "RIV/60461373:22340/06:00016644" . "Functional Food Soya Based Product Conception Testing" . "Modern Approaches to Corporate Management" . . "1"^^ . "Functional Food Soya Based Product Conception Testing"@en . . "22340" . . . "Bratislava" . "80-227-2284-7" . "Bratislava" . . "2"^^ . "Testov\u00E1n\u00ED koncepce funk\u010Dn\u00EDho sojov\u00E9ho v\u00FDrobku"@cs . "Hradecky, Pavel" . "Functional Food Soya Based Product Conception Testing" . . . "Testov\u00E1n\u00ED koncepce funk\u010Dn\u00EDho sojov\u00E9ho v\u00FDrobku"@cs . . . "2006-09-13+02:00"^^ . "Zav\u00E1d\u011Bn\u00ED nov\u00FDch v\u00FDrobk\u016F na trh je jedn\u00EDm z kl\u00ED\u010Dov\u00FDch prvk\u016F, kter\u00FD je t\u0159eba zvl\u00E1dnout jak po str\u00E1nce teoretick\u00E9 tak i praktick\u00E9. \u00DAsp\u011Bch nov\u00E9ho v\u00FDrobk\u016F z\u00E1vis\u00ED na mnoha okolnostech. N\u00E1\u0161 \u010Dl\u00E1nek popisuje formulaci koncepce nov\u00E9ho funk\u010Dn\u00EDho produktu na b\u00E1zi soji."@cs . "249-254" . . "Functional Food Soya Based Product Conception Testing"@en . . "Z(MSM6046137306)" . "6"^^ . "Slovensk\u00E1 technick\u00E1 univerzita v Bratislave" . "Introduction of new product; functional foodstuff"@en . "Introduction of new products on the market is one of the basic topics that are dealt with in both theoretical and practical level. Success of new product is related with many different factors. Our article describes conception formulation of functional food product that is based on soya. For analysis of this conception we use several methods that are suitable for this purpose and we try to compare them and recommend the best ones for future use."@en .