. . "Porovn\u00E1n\u00ED organoleptick\u00FDch znak\u016F u vybran\u00FDch druh\u016F ho\u0159\u010Dic"@cs . . "Brno" . "Veterin\u00E1rn\u00ED a farmaceutick\u00E1 univerzita Brno" . "Mal\u00E1, Lucie" . "Comparison of organoleptic properties of selected types of mustards"@en . . "Brno" . "RIV/62157124:16270/11:43870671!RIV12-MSM-16270___" . . "4"^^ . "RIV/62157124:16270/11:43870671" . . . "Comparison of organoleptic properties of selected types of mustards"@en . . "Ho\u0159\u010Dice je popul\u00E1rn\u00ED v mnoha potravin\u00E1ch, aromatick\u00E1. Senzorick\u00E1 anal\u00FDza byla provedena 8 r\u016Fzn\u00FDch typ\u016F vzork\u016F. V\u00FDsledky ukazuj\u00ED, \u017Ee nejobl\u00EDben\u011Bj\u0161\u00ED je tradi\u010Dn\u00ED hork\u00E9 ho\u0159\u010Dice (cel\u00E9 zrno a Dijon), nejm\u00E9n\u011B popul\u00E1rn\u00ED jsou v\u00FDrazn\u00E9 ho\u0159\u010Dice, francousk\u00E9ho typu. Celkov\u00FD dojem je ovlivn\u011Bn p\u0159edev\u0161\u00EDm v\u016Fn\u011B a chut\u00ED ho\u0159\u010Dice." . "Bartl, Pavel" . . "Porovn\u00E1n\u00ED organoleptick\u00FDch znak\u016F u vybran\u00FDch druh\u016F ho\u0159\u010Dic" . . "Pa\u017Eout, Vladim\u00EDr" . "Sborn\u00EDk p\u0159edn\u00E1\u0161ek a poster\u016F Food hygiene and technology 41st Lenfeld's and H\u00F6kl's Days" . "2011-10-12+02:00"^^ . "O\u0161\u0165\u00E1dalov\u00E1, Martina" . . "Porovn\u00E1n\u00ED organoleptick\u00FDch znak\u016F u vybran\u00FDch druh\u016F ho\u0159\u010Dic"@cs . "smell; taste; sensory analysis; mustard"@en . . . "4"^^ . "Porovn\u00E1n\u00ED organoleptick\u00FDch znak\u016F u vybran\u00FDch druh\u016F ho\u0159\u010Dic" . . "S" . . "221477" . "16270" . . . "[3A5BB645E9EF]" . "Ho\u0159\u010Dice je popul\u00E1rn\u00ED v mnoha potravin\u00E1ch, aromatick\u00E1. Senzorick\u00E1 anal\u00FDza byla provedena 8 r\u016Fzn\u00FDch typ\u016F vzork\u016F. V\u00FDsledky ukazuj\u00ED, \u017Ee nejobl\u00EDben\u011Bj\u0161\u00ED je tradi\u010Dn\u00ED hork\u00E9 ho\u0159\u010Dice (cel\u00E9 zrno a Dijon), nejm\u00E9n\u011B popul\u00E1rn\u00ED jsou v\u00FDrazn\u00E9 ho\u0159\u010Dice, francousk\u00E9ho typu. Celkov\u00FD dojem je ovlivn\u011Bn p\u0159edev\u0161\u00EDm v\u016Fn\u011B a chut\u00ED ho\u0159\u010Dice."@cs . "Mustard is a popular flavouring in many foods. Sensory analysis was carried out 8 different types of samples. The results show that the most popular is the traditional hot mustard (whole grain and Dijon), the least popular are mustard flavour (French). The overall impression is influenced mainly by smell and taste of mustard."@en . . . "5"^^ . "Pokorn\u00E1, Jana" . "978-80-7305-594-3" . .