"2"^^ . . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . "Nitra" . . "506390" . . "43210" . . . "THE INFLUENCE OF RIPENING OF OLOMOUC CHEESE ON ITS SENSORY AND TEXTURE PROPERTIES"@en . "80-8069-766-3" . . . "Bezpe\u010Dnos\u0165 a kvalita surov\u00EDn a potrav\u00EDn" . "Vliv d\u00E9lky zr\u00E1n\u00ED olomouck\u00FDch tvar\u016F\u017Ek\u016F na jejich senzorick\u00E9 a texturn\u00ED vlastnosti" . . . "cheese; ripening; sensory properties; texture"@en . "Vliv d\u00E9lky zr\u00E1n\u00ED olomouck\u00FDch tvar\u016F\u017Ek\u016F na jejich senzorick\u00E9 a texturn\u00ED vlastnosti"@cs . . "80;80" . "Zral\u00FD s\u00FDr je typick\u00FD nejen svou chut\u00ED a aromatem, ale i texturou. C\u00EDlem pr\u00E1ce bylo sledov\u00E1n\u00ED vlivu d\u00E9lky zr\u00E1n\u00ED na senzorick\u00E9 a texturn\u00ED vlastnosti Olomouck\u00FDch tvar\u016F\u017Ek\u016F s ur\u010Den\u00EDm optim\u00E1ln\u00ED doby zralosti pro konzumenty. Vzorky byly odeb\u00EDr\u00E1ny p\u0159\u00EDmo z v\u00FDroby z ka\u017Ed\u00E9 \u0161ar\u017Ee po zabalen\u00ED, byly skladov\u00E1ny za konstatn\u00EDch podm\u00EDnek v chladu (5\u00B0C) po dobu 5 t\u00FDdn\u016F (doba skladov\u00E1n\u00ED byla zvolena s ohledem na dobu minim\u00E1ln\u00ED trvanlivosti v\u00FDrobku). U vzork\u016F byly stanoveny senzorick\u00E9 vlastnost (v\u016Fn\u011B, barva, vzhled, stupe\u0148 prozr\u00E1n\u00ED, konzistence, chu\u0165), obsah su\u0161iny a provedena texturn\u00ED anal\u00FDza na p\u0159\u00EDstroji TIRATEST. Nejl\u00E9pe byly posuzovateli hodnoceny senzorick\u00E9 vlastnosti tvar\u016F\u017Ek\u016F ve t\u0159et\u00EDm a \u010Dtvrt\u00E9m t\u00FDdn\u016F zr\u00E1n\u00ED, kdy se naplno rozvinula jejich typick\u00E1 chu\u0165 a v\u016Fn\u011B." . "THE INFLUENCE OF RIPENING OF OLOMOUC CHEESE ON ITS SENSORY AND TEXTURE PROPERTIES"@en . "RIV/62156489:43210/06:00097916" . "The ripened cheese is typical by taste and aroma and also texture. The object of research was the influence of ripening on sensory and texture properties of Olomouc cheese with the determination the optimum lenght of ripening for consumers. The samples were taken from the factory directly and stored in the same conditions in cold (5\u00B0C) during 5 weeks. Aroma, colour, appearance, level of ripening, consistence, taste, dry matter and texture analysis by TIRA machine were followed. The best results of the flavour have been observed in three and four weeks storing."@en . . . "Zral\u00FD s\u00FDr je typick\u00FD nejen svou chut\u00ED a aromatem, ale i texturou. C\u00EDlem pr\u00E1ce bylo sledov\u00E1n\u00ED vlivu d\u00E9lky zr\u00E1n\u00ED na senzorick\u00E9 a texturn\u00ED vlastnosti Olomouck\u00FDch tvar\u016F\u017Ek\u016F s ur\u010Den\u00EDm optim\u00E1ln\u00ED doby zralosti pro konzumenty. Vzorky byly odeb\u00EDr\u00E1ny p\u0159\u00EDmo z v\u00FDroby z ka\u017Ed\u00E9 \u0161ar\u017Ee po zabalen\u00ED, byly skladov\u00E1ny za konstatn\u00EDch podm\u00EDnek v chladu (5\u00B0C) po dobu 5 t\u00FDdn\u016F (doba skladov\u00E1n\u00ED byla zvolena s ohledem na dobu minim\u00E1ln\u00ED trvanlivosti v\u00FDrobku). U vzork\u016F byly stanoveny senzorick\u00E9 vlastnost (v\u016Fn\u011B, barva, vzhled, stupe\u0148 prozr\u00E1n\u00ED, konzistence, chu\u0165), obsah su\u0161iny a provedena texturn\u00ED anal\u00FDza na p\u0159\u00EDstroji TIRATEST. Nejl\u00E9pe byly posuzovateli hodnoceny senzorick\u00E9 vlastnosti tvar\u016F\u017Ek\u016F ve t\u0159et\u00EDm a \u010Dtvrt\u00E9m t\u00FDdn\u016F zr\u00E1n\u00ED, kdy se naplno rozvinula jejich typick\u00E1 chu\u0165 a v\u016Fn\u011B."@cs . "[DEEB327E1D83]" . "Cwikov\u00E1, Olga" . "Nedomov\u00E1, \u0160\u00E1rka" . . "RIV/62156489:43210/06:00097916!RIV07-MSM-43210___" . . . "Vliv d\u00E9lky zr\u00E1n\u00ED olomouck\u00FDch tvar\u016F\u017Ek\u016F na jejich senzorick\u00E9 a texturn\u00ED vlastnosti"@cs . "Vliv d\u00E9lky zr\u00E1n\u00ED olomouck\u00FDch tvar\u016F\u017Ek\u016F na jejich senzorick\u00E9 a texturn\u00ED vlastnosti" . . "Z(MSM 432100001)" . . "2"^^ . "1"^^ .