. . . . "\u017D\u010F\u00E1rsk\u00FD, Michal" . "Colour evaluation of Emmenthal type cheese"@en . "2"^^ . "Stanoven\u00ED barvy s\u00FDr\u016F ement\u00E1lsk\u00E9ho typu" . "3"^^ . . "2013-05-08+02:00"^^ . "Univerzita veterin\u00E1rn\u00E9ho lek\u00E1rstva Ko\u0161ice" . . "5"^^ . . "M\u00E1t\u00E9, Dion\u00FDz" . "cheese; CIELAB"@en . . "RIV/62157124:16270/13:43872299!RIV14-MSM-16270___" . "Colour evaluation of Emmenthal type cheese"@en . "[2B26D9EF840B]" . "978-80-8077-334-2" . "Be\u0148ov\u00E1, Katar\u00EDna" . . "Druh, d\u00E9lka zr\u00E1n\u00ED a d\u00E9lka skladov\u00E1n\u00ED jsou faktorem ovliv\u0148uj\u00EDc\u00EDm barvu t\u011Bsta s\u00FDr\u016F. Pr\u016Fm\u011Brn\u00E9 hodnoty parametr\u016F kolorimetrick\u00E9ho stanoven\u00ED CIELAB pro s\u00FDry ement\u00E1lsk\u00E9ho typu v tr\u017En\u00ED s\u00EDti \u010CR se pohybuj\u00ED kolem hodnoty 75 pro parametr L*, 1,5 pro parametr a* a 20 pro parametr b* p\u0159i minim\u00E1ln\u00ED tlou\u0161\u0165ce vzork\u016F 7 mm. Del\u0161\u00ED doba zr\u00E1n\u00ED se projevuje tmav\u0161\u00ED barvou."@cs . "Salabov\u00E1, Iva" . . "16270" . "Stanoven\u00ED barvy s\u00FDr\u016F ement\u00E1lsk\u00E9ho typu"@cs . . . "RIV/62157124:16270/13:43872299" . "Druh, d\u00E9lka zr\u00E1n\u00ED a d\u00E9lka skladov\u00E1n\u00ED jsou faktorem ovliv\u0148uj\u00EDc\u00EDm barvu t\u011Bsta s\u00FDr\u016F. Pr\u016Fm\u011Brn\u00E9 hodnoty parametr\u016F kolorimetrick\u00E9ho stanoven\u00ED CIELAB pro s\u00FDry ement\u00E1lsk\u00E9ho typu v tr\u017En\u00ED s\u00EDti \u010CR se pohybuj\u00ED kolem hodnoty 75 pro parametr L*, 1,5 pro parametr a* a 20 pro parametr b* p\u0159i minim\u00E1ln\u00ED tlou\u0161\u0165ce vzork\u016F 7 mm. Del\u0161\u00ED doba zr\u00E1n\u00ED se projevuje tmav\u0161\u00ED barvou." . . "I" . "Stanoven\u00ED barvy s\u00FDr\u016F ement\u00E1lsk\u00E9ho typu"@cs . "Zborn\u00EDk predn\u00E1\u0161ok a posterov Hygiena Alimentorum XXXIV." . "Ko\u0161ice" . "107500" . . "\u0160trbsk\u00E9 Pleso" . "Dvo\u0159\u00E1k, Petr" . "Stanoven\u00ED barvy s\u00FDr\u016F ement\u00E1lsk\u00E9ho typu" . . . "Type, curing, and stocking affect colour of a cheese. The average values of colorimetric parameters CIELAB for cheese of Emmenthal type on CZ market vary about 75 for L*, 1.5 for a*, and 20 for b* parameters, at minimal thickness of 7 mm. Long curing leads to dark colour of a cheese."@en .