ZELENÝ, Jiří and Zbyněk VINŠ. Senzorické hodnocení pokrmů a nápojů dle zahraničních standardů s využitím metody Body Deviation-from-Match. 2017.
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Basic information
Original name Senzorické hodnocení pokrmů a nápojů dle zahraničních standardů s využitím metody Body Deviation-from-Match
Name in Czech Sensory Evaluation of Food and Beverages According to Foreign Standards Using the Body Deviation-from-Match Method
Authors ZELENÝ, Jiří and Zbyněk VINŠ.
Edition 2017.
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) ISO normy, tělo pokrmu, tělo vína, třísloviny, tuky
Keywords in English Body of food, body of wine, fats, ISO standards, tannins
Changed by Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:32.
Abstract
Cílem workshopu bylo seznámit odborné vyučující středních škol s metodou Body Deviation-from-Match. Workshop zahrnoval jak samostatnou, tak skupinovou degustaci a závěrečnou diskusi.
Abstract (in English)
The aim of the workshop was to introduce the Body Deviation-from-Match method to professional teachers of secondary schools. The workshop included separate and group wine and food tasting with final discussion.
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