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@article{19445, author = {Vinš, Zbyněk and Zelený, Jiří and Kolářová, Dana}, article_location = {Praha}, article_number = {28}, keywords = {biosocial factors, Czech pickled sausage, hedonic evaluation, traditional speciality guaranteed}, language = {eng}, issn = {1801-1535}, journal = {Czech Tourism and Hospitality Papers}, title = {The Preference of Professionals Working in Gastronomy Field with regard to the Impact of Biosocial Factors: Sensory Evaluation of Traditional Czech Pickled Sausage „Utopenci“}, url = {http://www.vsh.cz/cs/veda-a-vyzkum/recenzovany-casopis-vsh/}, volume = {13}, year = {2017} }
TY - JOUR ID - 19445 AU - Vinš, Zbyněk - Zelený, Jiří - Kolářová, Dana PY - 2017 TI - The Preference of Professionals Working in Gastronomy Field with regard to the Impact of Biosocial Factors: Sensory Evaluation of Traditional Czech Pickled Sausage „Utopenci“ JF - Czech Tourism and Hospitality Papers VL - 13 IS - 28 SP - 28-45 EP - 28-45 PB - The Institute of Hospitality Management in Prague SN - 18011535 KW - biosocial factors, Czech pickled sausage, hedonic evaluation, traditional speciality guaranteed UR - http://www.vsh.cz/cs/veda-a-vyzkum/recenzovany-casopis-vsh/ N2 - The study deals with the acceptability of the components of appearance, odour and taste of the Czech traditional pickled sausage "utopenci". To prepare it three special types of sausages were selected, one labelled by traditional speciality guaranteed (TSG). ER -
VINŠ, Zbyněk, Jiří ZELENÝ a Dana KOLÁŘOVÁ. The Preference of Professionals Working in Gastronomy Field with regard to the Impact of Biosocial Factors: Sensory Evaluation of Traditional Czech Pickled Sausage „Utopenci“. \textit{Czech Tourism and Hospitality Papers}. Praha: The Institute of Hospitality Management in Prague, 2017, roč.~13, č.~28, s.~28-45. ISSN~1801-1535.
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