. "Hodnocen\u00ED potravin\u00E1\u0159sk\u00FDch v\u00FDrobk\u016F metodou 5-punkte-skala"@cs . . . "1"^^ . . "G\u00E1l, Robert" . "Hodnocen\u00ED potravin\u00E1\u0159sk\u00FDch v\u00FDrobk\u016F metodou 5-punkte-skala" . "Food Product Evaluation by Methods 5-Point-Scale"@en . "2"^^ . "6"^^ . . "Nitra" . . "Hodnocen\u00ED potravin\u00E1\u0159sk\u00FDch v\u00FDrobk\u016F metodou 5-punkte-skala" . "Senzorick\u00E9 hodnocen\u00ED masn\u00FDch (potravin\u00E1\u0159sk\u00FDch) v\u00FDrobk\u016F 5-bodovou hodnot\u00EDc\u00ED stupnic\u00ED (5-Punkte-Skala) umo\u017E\u0148uje nez\u00E1visl\u00E9 posouzen\u00ED vy\u0161kolen\u00FDmi hodnotiteli, je\u017E se pravideln\u011B \u00FA\u010Dastn\u00ED sout\u011B\u017En\u00EDch p\u0159ehl\u00EDdek. Hodnot\u00EDc\u00ED metoda je vybranou komis\u00ED pravideln\u011B upravov\u00E1na (vylep\u0161ov\u00E1na), \u010D\u00EDm\u017E se zvy\u0161uje jej\u00ED objektivnost. P\u0159i hodnocen\u00ED je mimo jin\u00E9 zohledn\u011Bna v\u00FDznamnost jednotliv\u00FDch deskriptor\u016F (vzhled v\u00FDrobku, textura atd.) koeficienty v\u00FDznamnosti. Takt\u00E9\u017E je zohledn\u011Bn v\u00FDskyt v\u011Bt\u0161\u00EDho po\u010Dtu vad u jednotliv\u00E9ho deskriptoru, co\u017E cel\u00E9 hodnocen\u00ED zna\u010Dn\u011B objektivizuje. V\u00FDsledky hodnocen\u00ED jednotliv\u00FDch v\u00FDrobk\u016F jsou \u010Dleny komise spole\u010Dn\u011B diskutov\u00E1ny, doch\u00E1z\u00ED k z\u00E1v\u011Bre\u010Dn\u00E9mu konsenzu a vypln\u011Bn\u00ED z\u00E1v\u011Bre\u010Dn\u00E9ho hodnot\u00EDc\u00EDho formul\u00E1\u0159e. Tento formul\u00E1\u0159 je na vy\u017E\u00E1d\u00E1n\u00ED k dispozici i producentovi v\u00FDrobku, kter\u00FD v\u00FDsledku m\u016F\u017Ee vyu\u017E\u00EDt k systematick\u00E9mu zlep\u0161ov\u00E1n\u00ED kvality."@cs . "Hodnocen\u00ED potravin\u00E1\u0159sk\u00FDch v\u00FDrobk\u016F metodou 5-punkte-skala"@cs . "Food Product Evaluation by Methods 5-Point-Scale"@en . "Jand\u00E1sek, Josef" . "77795" . . . . "RIV/70883521:28110/13:43870090" . "Sensory evaluation of meat (food) products by 5-Punkte-Skala allows independent assessment by trained assessors who regularly take part in the competition shows. The evaluation method is periodically adjusted (improved) by selected commission, what increases its objectivity. The evaluation, among other things reflected individual descriptors (product, texture, etc.) with significance coefficients. It also takes presence of a larger account of defects in a single descriptor, which significantly objectifies the evaluation. Results of the evaluation of each product are discussed by members of the commission, there is given a final consensus and is completed a final evaluation form. This form is available on request as well as the producer of the product, which could use the results for systematic improving of the quality."@en . . "[9CAF66D440AF]" . "X. Vedeck\u00E1 konferencia s medzin\u00E1rodnou \u00FA\u010Das\u0165ou Bezpe\u010Dnos\u0165 a kontrola potrav\u00EDn" . . "Slovensk\u00E1 po\u013Enohospod\u00E1rska univerzita v Nitre" . "RIV/70883521:28110/13:43870090!RIV14-MSM-28110___" . . "2013-03-21+01:00"^^ . . "28110" . . "Senzorick\u00E9 hodnocen\u00ED masn\u00FDch (potravin\u00E1\u0159sk\u00FDch) v\u00FDrobk\u016F 5-bodovou hodnot\u00EDc\u00ED stupnic\u00ED (5-Punkte-Skala) umo\u017E\u0148uje nez\u00E1visl\u00E9 posouzen\u00ED vy\u0161kolen\u00FDmi hodnotiteli, je\u017E se pravideln\u011B \u00FA\u010Dastn\u00ED sout\u011B\u017En\u00EDch p\u0159ehl\u00EDdek. Hodnot\u00EDc\u00ED metoda je vybranou komis\u00ED pravideln\u011B upravov\u00E1na (vylep\u0161ov\u00E1na), \u010D\u00EDm\u017E se zvy\u0161uje jej\u00ED objektivnost. P\u0159i hodnocen\u00ED je mimo jin\u00E9 zohledn\u011Bna v\u00FDznamnost jednotliv\u00FDch deskriptor\u016F (vzhled v\u00FDrobku, textura atd.) koeficienty v\u00FDznamnosti. Takt\u00E9\u017E je zohledn\u011Bn v\u00FDskyt v\u011Bt\u0161\u00EDho po\u010Dtu vad u jednotliv\u00E9ho deskriptoru, co\u017E cel\u00E9 hodnocen\u00ED zna\u010Dn\u011B objektivizuje. V\u00FDsledky hodnocen\u00ED jednotliv\u00FDch v\u00FDrobk\u016F jsou \u010Dleny komise spole\u010Dn\u011B diskutov\u00E1ny, doch\u00E1z\u00ED k z\u00E1v\u011Bre\u010Dn\u00E9mu konsenzu a vypln\u011Bn\u00ED z\u00E1v\u011Bre\u010Dn\u00E9ho hodnot\u00EDc\u00EDho formul\u00E1\u0159e. Tento formul\u00E1\u0159 je na vy\u017E\u00E1d\u00E1n\u00ED k dispozici i producentovi v\u00FDrobku, kter\u00FD v\u00FDsledku m\u016F\u017Ee vyu\u017E\u00EDt k systematick\u00E9mu zlep\u0161ov\u00E1n\u00ED kvality." . "978-80-552-0992-0" . "Smolenice" . . "Sensory Quality, 5-Point-Scale, Sensory training."@en . "V" . .