Original title: Technologie výroby vinné klobásy se sníženým obsahem soli
Translated title: Production technology of wine sausage with reduced salt content
Authors: Martonová, Rebeka ; Punčochářová, Lenka (referee) ; Mikulíková, Renata (advisor)
Document type: Bachelor's theses
Year: 2021
Language: cze
Publisher: Vysoké učení technické v Brně. Fakulta chemická
Abstract: [cze] [eng]

Keywords: ICP-OES; potassium chloride; sensory analysis; sodium chloride; Wine sausage; chlorid draselný; chlorid sodný; ICP-OES; senzorická analýza; Vínna klobása

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/11012/201293

Permalink: http://www.nusl.cz/ntk/nusl-612413


The record appears in these collections:
Universities and colleges > Public universities > Brno University of Technology
Academic theses (ETDs) > Bachelor's theses
 Record created 2024-04-02, last modified 2024-04-03


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