Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Markéta Pětová"'
Autor:
Ladislav Šiška, Robert Gál, František Štefunko, Zdeněk Polášek, Zuzana Lazárková, Markéta Pětová, Zdeněk Trvdoň, Richardos Nikolaos Salek
Publikováno v:
Animals, Vol 14, Iss 18, p 2715 (2024)
Hydrocolloids are used in spreadable meat or poultry products to improve consistency, emulsion stability and water retention, resulting in products with desired functional and organoleptic properties. The scope of the work was to evaluate the additio
Externí odkaz:
https://doaj.org/article/14a47a3c434948f4a491eebd1605e337
Autor:
Zuzana Lazárková, Alena Kratochvílová, Richardos Nikolaos Salek, Zdeněk Polášek, Ladislav Šiška, Markéta Pětová, František Buňka
Publikováno v:
Foods, Vol 12, Iss 12, p 2423 (2023)
The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment a
Externí odkaz:
https://doaj.org/article/fa9a530f57dc43ed8825e84e7c636855
Autor:
Buňka, Zuzana Lazárková, Alena Kratochvílová, Richardos Nikolaos Salek, Zdeněk Polášek, Ladislav Šiška, Markéta Pětová, František
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2423
The novelty of this study is the investigation of the effect of different heat treatments and, simultaneously, the effect of different fat levels on the quality of pork liver pâtés. Hence, this study aimed to evaluate the effect of heat treatment a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::2add032c947736189fb177219f589bc1