Original title: Faktory ovlivňující senzorickou jakost analogů tavených sýrů
Translated title: The factors influencing sensory quality of processed cheese analogues
Authors: Sůkalová, Kateřina ; Kráčmar, Stanislav (referee) ; Diviš, Pavel (referee) ; Buňka,, František (advisor)
Document type: Doctoral theses
Year: 2021
Language: cze
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Abstract: [cze] [eng]

Keywords: analogues; flavour; GC-FID; processed cheese; sensory analysis; SPME; vegetable fats; analogy; flavour; GC-FID; rostlinné tuky; senzorická analýza; SPME; tavené sýry

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/11012/196485

Permalink: http://www.nusl.cz/ntk/nusl-438508


The record appears in these collections:
Universities and colleges > Public universities > Brno University of Technology
Academic theses (ETDs) > Doctoral theses
 Record created 2021-04-11, last modified 2022-09-04


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