VINŠ, Zbyněk and Jiří ZELENÝ. Hodnocení uzenářských výrobků (Evaluation of Sausages). 2016. |
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Basic information | |
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Original name | Hodnocení uzenářských výrobků |
Name (in English) | Evaluation of Sausages |
Authors | VINŠ, Zbyněk and Jiří ZELENÝ. |
Edition | 2016. |
Other information | |
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Original language | Czech |
Type of outcome | Organization of a workshop |
Field of Study | 21101 Food and beverages |
Country of publisher | Czech Republic |
Confidentiality degree | is not subject to a state or trade secret |
Organization unit | University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd. |
Keywords (in Czech) | kvalita pokrmu, nakládané pokrmy, přijatelnost pokrmu, senzorické hodnocení |
Keywords in English | food acceptability, food quality, pickled foods, sensory evaluation |
Tags | International impact |
Changed by | Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:31. |
Abstract |
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Během workshopu hodnotili senzoricky uzenářské výrobky odborníci z hotelnictví a gastronomie. Výsledky budou publikovány v odborném periodiku. |
Abstract (in English) |
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During the workshop sensory evaluation by experts in hospitality and gastronomy was conducted. The results will be published in a scientific journal. |
PrintDisplayed: 25/8/2024 19:31