Zobrazeno 1 - 1
of 1
pro vyhledávání: '"glutamát sodný"'
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
