Zobrazeno 1 - 8
of 8
pro vyhledávání: '"paštika"'
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
Autor:
Zedníčková, Martina
Diploma thesis Comparsion of selected meat products with improved recipe is focused on pates. The theoretical part is firstly about general things, like distibution of meat products according to public notice or meat consumption in Czech Republic. Te
Externí odkaz:
http://www.nusl.cz/ntk/nusl-362540
Autor:
Jahodová, Hana
My diploma thesis deals with spreadable meat products. Theoretical part is based on information about basic raw materials, production and packing materials of liver sausages, liverworts, spreadable ferment sausages and especially liver pâté. In my
Externí odkaz:
http://www.nusl.cz/ntk/nusl-250298
Autor:
Folwarczna, Natalia
The aim of the thesis called: "Monitoring of sensory quality of selected comodities" was to conduct sensory evaluation of ready meals, pâtés and fish muscle. There were samples of ready meals (3) and pâtés (15) whose sensoric properties were eval
Externí odkaz:
http://www.nusl.cz/ntk/nusl-179560
Autor:
Hábová, Eva
The aim of this thesis was to study the microbiological quality of different types of pâtés supplied by a Czech manufacturer. We investigated the occurrence and changes in selected microorganisms during the storage process. In all cases, we aimed t
Externí odkaz:
http://www.nusl.cz/ntk/nusl-179557
Autor:
LIŠKOVÁ, Andrea
The topic of this thesis is sensory evaluation of a selected type of meat product, depending on a manufacturing technology. This work deals with findings on consumers' attitudes pates and evaluating the quality of selected assortment of pates selecte
Externí odkaz:
http://www.nusl.cz/ntk/nusl-154555
Autor:
LIŠKOVÁ, Andrea
The topic of this thesis is sensory evaluation of a selected type of meat product, depending on a manufacturing technology. This work deals with findings on consumers' attitudes pates and evaluating the quality of selected assortment of pates selecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::fa07d9467d8c19ffaeec5dfcc9ce3283
http://www.nusl.cz/ntk/nusl-154555
http://www.nusl.cz/ntk/nusl-154555