Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Jaroslav Talár"'
Autor:
Pavla Šabacká, Jiří Maxa, Jana Švecová, Jaroslav Talár, Tomáš Binar, Robert Bayer, Petr Bača, Petra Dostalová, Jiří Švarc
Publikováno v:
Sensors, Vol 24, Iss 11, p 3436 (2024)
The paper presents a methodology that combines experimental measurements and mathematical-physics analyses to investigate the flow behavior in a nozzle-equipped aperture associated with the solution of its impact on electron beam dispersion in an env
Externí odkaz:
https://doaj.org/article/344e13a3ab58449ca248556111b98527
Autor:
Jiří Maxa, Pavla Šabacká, Jan Mazal, Vilém Neděla, Tomáš Binar, Petr Bača, Jaroslav Talár, Robert Bayer, Pavel Čudek
Publikováno v:
Sensors, Vol 24, Iss 7, p 2166 (2024)
This paper describes the methodology of combining experimental measurements with mathematical–physics analyses in the investigation of flow in the aperture and nozzle. The aperture and nozzle separate the differentially pumped chamber from the spec
Externí odkaz:
https://doaj.org/article/38ec83a73f3f4459b862d0c6678dca40
Autor:
Tomáš Šopík, Zuzana Lazárková, Richardos Nikolaos Salek, Jaroslav Talár, Khatantuul Purevdorj, Leona Buňková, Pavel Foltin, Petra Jančová, Martin Novotný, Robert Gál, František Buňka
Publikováno v:
Foods, Vol 11, Iss 14, p 2004 (2022)
This study reports the development of selected indicators affecting changes in food quality and safety of selected long-life canned (Szeged goulash, canned chicken meat, pork pâté, canned tuna fish) and dehydrated (instant goulash soup) food during
Externí odkaz:
https://doaj.org/article/1ce5edaab2c04c8aa220232956355cf6
Autor:
Zuzana Bubelová, Michaela Černíková, Leona Buňková, Jaroslav Talár, Václav Zajíček, Pavel Foltin, František Buňka
Publikováno v:
Potravinarstvo, Vol 11, Iss 1, Pp 43-51 (2017)
The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese, pre-baked baguette, szeged goulash meal-ready-to-eat, canned chicken meat, pork pate and
Externí odkaz:
https://doaj.org/article/b663784d61e14798b21b8622f94c1ec5
Autor:
Tomáš Šopík, Zuzana Lazárková, Leona Buňková, Khatantuul Purevdorj, Richardos Nikolaos Salek, Jaroslav Talár, Martin Novotný, Pavel Foltin, Vendula Pachlová, František Buňka
Publikováno v:
LWT-Food Science And Technology
The aim of the presented study was to evaluate the microbiological, chemical, physical and organoleptic properties of sugar-based foods (apricot-apple jam, flower meadow honey, sweetened hazelnut cocoa spread) stored at four different temperatures (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30eddb3626678bc98f787374f44baf77
http://publikace.k.utb.cz/handle/10563/1010800
http://publikace.k.utb.cz/handle/10563/1010800
Publikováno v:
International conference KNOWLEDGE-BASED ORGANIZATION. 24:203-208
This article studies an optimal loading of moveable material reserves with the aid of simulation program for loading and cluster analysis. The article clarifies the aspects of material loading. These factors include classification, safety toleration,
Autor:
Richardos Nikolaos Salek, Zuzana Lazárková, Jaroslav Talár, Vendula Pachlová, Khatantuul Purevdorj, Irena Němečková, František Buňka, Martin Novotný, Leona Buňková, Tomáš Šopík, Michaela Černíková
Publikováno v:
International Dairy Journal. 121:105105
The microbiological, chemical, physical and organoleptic changes of white brined cheese stored under four different temperatures (−18; +6; +22 and + 40 °C) for a period of 6 months were evaluated. The samples were stable from microbiological point
Publikováno v:
International conference KNOWLEDGE-BASED ORGANIZATION. 21:379-385
The authors reviewed the current traditional approaches to evaluating the operation effectiveness of ground military equipment. The article is focused on the role and possibilities of commanders and executives from traffic. The authors describe the e
Autor:
Jaroslav Talár, František Buňka, Leona Buňková, Zuzana Bubelová, Michaela Černíková, Pavel Foltin, Vaclav Zajicek
Publikováno v:
Potravinarstvo
Potravinarstvo, Vol 11, Iss 1, Pp 43-51 (2017)
Potravinarstvo, Vol 11, Iss 1, Pp 43-51 (2017)
The aim of this study was to describe quality changes of eight long-life foods (instant potato purée with milk, instant goulash soup, canned white-type cheese, pre-baked baguette, szeged goulash meal-ready-to-eat, canned chicken meat, pork pate and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6b5a4148fcaab42e0504b129e72a679
http://publikace.k.utb.cz/handle/10563/1007107
http://publikace.k.utb.cz/handle/10563/1007107