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Autor:
Řehůřková, Kamila
Consumers in Czech Republic have high income of salt from food, therefore, there are efforts to reduce its content in meat products. The subject of this work was to examine differences in sensory evaluation of sliced cooked salami (Gothajský salám)
Externí odkaz:
http://www.nusl.cz/ntk/nusl-427894
Autor:
Řehůřková, Kamila
My bachelor thesis deals with spreadable meat products. The first part is mainly about technology of individual meat products, especially bakery cream, métský salami, pates, terrines, galantines and can. In this thesis is describe a meat as the mai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::d0cf0c794723e17d7f11e7bb44e63960
http://www.nusl.cz/ntk/nusl-430366
http://www.nusl.cz/ntk/nusl-430366
Publikováno v:
Slovak Journal of Food Sciences / Potravinarstvo; 2019, Vol. 13 Issue 1, p390-395, 6p, 6 Color Photographs, 3 Charts
