. "43210" . "5" . "CZ - \u010Cesk\u00E1 republika" . . "2"^^ . . . "6"^^ . "2"^^ . "Nedomov\u00E1, \u0160\u00E1rka" . "RIV/62156489:43210/07:00114149" . "Vliv d\u00E9lky zr\u00E1n\u00ED olomouck\u00FDch tvar\u016F\u017Ek\u016F na jejich senzorick\u00E9 a texturn\u00ED vlastnosti"@cs . "The influence of ripening of olomouc cheese on its sensory and texture properties"@en . . . . . "45;50" . . "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 (7 \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 . "Z(MSM 432100001)" . "Vliv d\u00E9lky zr\u00E1n\u00ED olomouck\u00FDch tvar\u016F\u017Ek\u016F na jejich senzorick\u00E9 a texturn\u00ED vlastnosti" . . . "The influence of ripening of olomouc cheese on its sensory and texture properties"@en . . "Senzorick\u00E9 a texturn\u00ED vlastnosti s\u00FDr\u016F se m\u011Bn\u00ED v pr\u016Fb\u011Bhu jejich zr\u00E1n\u00ED. Optim\u00E1ln\u011B zral\u00FD s\u00FDr je typick\u00FD nejen svou chut\u00ED a aromatem, ale i texturou. B\u011Bhem zr\u00E1n\u00ED s\u00FDr\u016F doch\u00E1z\u00ED k \u0159ad\u011B biochemick\u00FDch zm\u011Bn, kter\u00E9 se odr\u00E1\u017Eej\u00ED nejen v senzorick\u00FDch vlastnostech, ale i ve vlastnostech texturn\u00EDch. U sledovan\u00FDch tvar\u016F\u017Ek\u016F byly stanoveny senzorick\u00E9 vlastnosti a byla provedena texturn\u00ED anal\u00FDza. Preferen\u010Dn\u00EDm testem pomoc\u00ED slovn\u00ED bodov\u00E9 stupnice byla hodnocena: v\u016Fn\u011B, barva, vzhled, stupe\u0148 prozr\u00E1n\u00ED, konzistence a chu\u0165." . . . . "[28D4C14F962A]" . "sensory properties; cheese; texture; ripening"@en . "Cwikov\u00E1, Olga" . "Senzorick\u00E9 a texturn\u00ED vlastnosti s\u00FDr\u016F se m\u011Bn\u00ED v pr\u016Fb\u011Bhu jejich zr\u00E1n\u00ED. Optim\u00E1ln\u011B zral\u00FD s\u00FDr je typick\u00FD nejen svou chut\u00ED a aromatem, ale i texturou. B\u011Bhem zr\u00E1n\u00ED s\u00FDr\u016F doch\u00E1z\u00ED k \u0159ad\u011B biochemick\u00FDch zm\u011Bn, kter\u00E9 se odr\u00E1\u017Eej\u00ED nejen v senzorick\u00FDch vlastnostech, ale i ve vlastnostech texturn\u00EDch. U sledovan\u00FDch tvar\u016F\u017Ek\u016F byly stanoveny senzorick\u00E9 vlastnosti a byla provedena texturn\u00ED anal\u00FDza. Preferen\u010Dn\u00EDm testem pomoc\u00ED slovn\u00ED bodov\u00E9 stupnice byla hodnocena: v\u016Fn\u011B, barva, vzhled, stupe\u0148 prozr\u00E1n\u00ED, konzistence a chu\u0165."@cs . . "1211-8516" . "Vliv d\u00E9lky zr\u00E1n\u00ED olomouck\u00FDch tvar\u016F\u017Ek\u016F na jejich senzorick\u00E9 a texturn\u00ED vlastnosti" . "RIV/62156489:43210/07:00114149!RIV08-MSM-43210___" . "Vliv d\u00E9lky zr\u00E1n\u00ED olomouck\u00FDch tvar\u016F\u017Ek\u016F na jejich senzorick\u00E9 a texturn\u00ED vlastnosti"@cs . . "55" . "Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis" . "458236" .