Original title: Vliv stupně pražení na senzorický profil kávy
Translated title: Effect of roasting on the sensory profile of coffee
Authors: Gabrielová, Kristýna ; Vítová, Eva (referee) ; Diviš, Pavel (advisor)
Document type: Bachelor's theses
Year: 2019
Language: cze
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Abstract: [cze] [eng]

Keywords: Coffee; GC-MS; HPLC; roasting; sensoric analysis; GC-MS; HPLC; Káva; pražení; senzorická analýza

Institution: Brno University of Technology (web)
Document availability information: Fulltext is available in the Brno University of Technology Digital Library.
Original record: http://hdl.handle.net/11012/178432

Permalink: http://www.nusl.cz/ntk/nusl-402199


The record appears in these collections:
Universities and colleges > Public universities > Brno University of Technology
Academic theses (ETDs) > Bachelor's theses
 Record created 2019-08-26, last modified 2019-08-27


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