Zobrazeno 1 - 10
of 10
pro vyhledávání: '"sensory analyse"'
Publikováno v:
The Open Agriculture Journal. 15:66-74
Aims: The aim of this study is to evaluate the qualitative characteristics of the new clones according to the Mediterranean hillside growing environment and, at the same time, to highlight the qualitative peculiarities of the old varieties in order t
Publikováno v:
Cumhuriyet Science Journal, Vol 38, Iss 4, Pp 834-844 (2017)
Köfte, fiziksel ve kimyasal özelliklerinden dolayı mikrobiyolojik bozulmaya en duyarlı gıdalardan biri olarak bilinir. Gıda kaynaklı hastalıklar arasında et ve et ürünleri en büyük orana sahiptir. Nisin ve natamisin mikroorganizmaların
Autor:
KADLECOVÁ, Lucie
The topic of this thesis is the quality of poultry meat in relation to the production method. In the literature review, poultry meat is described, then its consumption in the Czech Republic and its chemical composition. Selected methods of sensory an
Externí odkaz:
http://www.nusl.cz/ntk/nusl-395210
https://www.regione.sardegna.it/documenti/14_43_20 181001125659.pdf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::771b2d636fb3bc1378aa1a934d608886
https://www.bib.irb.hr/1016936
https://www.bib.irb.hr/1016936
Publikováno v:
Volume: 38, Issue: 4 834-844
Cumhuriyet Science Journal
Cumhuriyet Science Journal
Köfte, fiziksel ve kimyasal özelliklerindendolayı mikrobiyolojik bozulmaya en duyarlı gıdalardan biri olarak bilinir. Gıdakaynaklı hastalıklar arasında et ve et ürünleri en büyük orana sahiptir. Nisinve natamisin mikroorganizmaların inh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=tubitakulakb::8164fdd0278a3399a6f0fa4e45c6b032
https://dergipark.org.tr/tr/pub/csj/issue/31777/349817
https://dergipark.org.tr/tr/pub/csj/issue/31777/349817
Autor:
BEDRNÍČEK, Jan
The theme of this thesis is technology of production of fermented meat products and is focused on Lovecky salami. In the literature review, the work deals with the history, legislation, materials and technologies for the production of this group of m
Externí odkaz:
http://www.nusl.cz/ntk/nusl-251935
Autor:
BEDRNÍČEK, Jan
The theme of this thesis is technology of production of fermented meat products and is focused on Lovecky salami. In the literature review, the work deals with the history, legislation, materials and technologies for the production of this group of m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2186::24d00087ad4d83935fd796ab125236b2
http://www.nusl.cz/ntk/nusl-251935
http://www.nusl.cz/ntk/nusl-251935
Akademický článek
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Publikováno v:
Food Science and Technology v.21 n.2 2001
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 21, Iss 2, Pp 176-182 (2001)
Food Science and Technology, Volume: 21, Issue: 2, Pages: 176-182, Published: AUG 2001
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Vol 21, Iss 2, Pp 176-182 (2001)
Food Science and Technology, Volume: 21, Issue: 2, Pages: 176-182, Published: AUG 2001
Este trabalho teve como objetivo investigar a aplicação das farinhas de jatobá-do-cerrado (Hymenaea stigonocarpa Mart.) e jatobá-da-mata (Hymenaea stilbocarpa Mart.) adicionadas à farinha de trigo na elaboração de biscoitos fontes de fibra ali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::63a16c8bac7458e53a49076d2c562a1d
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000200010
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612001000200010
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.