| VINŠ, Zbyněk and Jiří ZELENÝ. Hodnocení uzenářských výrobků (Evaluation of Sausages). 2016. |
|
Other formats:
BibTeX
LaTeX
RIS
|
| Basic information | |
|---|---|
| Original name | Hodnocení uzenářských výrobků |
| Name (in English) | Evaluation of Sausages |
| Authors | VINŠ, Zbyněk and Jiří ZELENÝ. |
| Edition | 2016. |
| Other information | |
|---|---|
| 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 |
|---|
| Během workshopu hodnotili senzoricky uzenářské výrobky odborníci z hotelnictví a gastronomie. Výsledky budou publikovány v odborném periodiku. |
| Abstract (in English) |
|---|
| During the workshop sensory evaluation by experts in hospitality and gastronomy was conducted. The results will be published in a scientific journal. |
PrintDisplayed: 5/7/2024 15:31