"80-86238-97-0" . . . "Panovsk\u00E1, Z." . . . "Nov\u00E1k, B." . "\u0160ediv\u00E1, A." . . "Reologick\u00E9, senzorick\u00E9 a u\u017Eitn\u00E9 vlastnosti \u0161lehan\u00FDch tuk\u016F"@cs . "P(IAA2060404), Z(AV0Z20600510)" . . "2006-05-10+02:00"^^ . . . . "44;50" . . "12 samples of whipped fat CERES SOFT were analysed. Statistically significant relationship were observed between various rheological (static yield value, apparent viscosity) and sensory data (hardness, spreadability, texture acceptance)."@en . "Liptovsk\u00FD J\u00E1n" . . . "Reologick\u00E9, senzorick\u00E9 a u\u017Eitn\u00E9 vlastnosti \u0161lehan\u00FDch tuk\u016F" . "7"^^ . "Rheological, sensory and used properties of whipped fats"@en . . "RIV/67985874:_____/06:00053873!RIV07-AV0-67985874" . "Reologick\u00E9, senzorick\u00E9 a u\u017Eitn\u00E9 vlastnosti \u0161lehan\u00FDch tuk\u016F" . "Bratislava" . "\u0160tern, Petr" . "1"^^ . "Svoboda, Z." . "Reologick\u00E9, senzorick\u00E9 a u\u017Eitn\u00E9 vlastnosti \u0161lehan\u00FDch tuk\u016F"@cs . "Rheological, sensory and used properties of whipped fats"@en . "Bylo analyzov\u00E1no 12 vzork\u016F \u0161lehan\u00E9ho tuku CERES SOFT. Statisticky pr\u016Fkazn\u00E9 z\u00E1vislosti byly zji\u0161t\u011Bny mezi reologick\u00FDmi (statick\u00E1 mez toku, zd\u00E1nliv\u00E1 viskozita) a senzorick\u00FDmi charakteristikami (tvrdost p\u0159i kr\u00E1jen\u00ED no\u017Eem, rozt\u00EDratelnost, p\u0159ijatelnost textury). Texturu \u0161lehan\u00FDch tuk\u016F ovliv\u0148uje p\u0159edev\u0161\u00EDm mno\u017Estv\u00ED plynn\u00E9ho dus\u00EDku a velikost bublin."@cs . . . "497225" . . "Zborn\u00EDk predn\u00E1\u0161ok z XLIV. medzin\u00E1rodnej konferencie z technol\u00F3gie a analytiky tukov" . . "Palma-Tumys" . "Bylo analyzov\u00E1no 12 vzork\u016F \u0161lehan\u00E9ho tuku CERES SOFT. Statisticky pr\u016Fkazn\u00E9 z\u00E1vislosti byly zji\u0161t\u011Bny mezi reologick\u00FDmi (statick\u00E1 mez toku, zd\u00E1nliv\u00E1 viskozita) a senzorick\u00FDmi charakteristikami (tvrdost p\u0159i kr\u00E1jen\u00ED no\u017Eem, rozt\u00EDratelnost, p\u0159ijatelnost textury). Texturu \u0161lehan\u00FDch tuk\u016F ovliv\u0148uje p\u0159edev\u0161\u00EDm mno\u017Estv\u00ED plynn\u00E9ho dus\u00EDku a velikost bublin." . . "[55700CB51881]" . . "Pokorn\u00FD, J." . "6"^^ . "RIV/67985874:_____/06:00053873" . "whipped fats; rheology; sensory properties; texture"@en .