J
2017
The Preference of Professionals Working in Gastronomy Field with regard to the Impact of Biosocial Factors: Sensory Evaluation of Traditional Czech Pickled Sausage „Utopenci“
VINŠ, Zbyněk, Jiří ZELENÝ and Dana KOLÁŘOVÁ
Basic information
Original name
The Preference of Professionals Working in Gastronomy Field with regard to the Impact of Biosocial Factors: Sensory Evaluation of Traditional Czech Pickled Sausage „Utopenci“
Name in Czech
Preference odborných pracovníků v gastronomii s ohledem na vliv biosociálních faktorů: senzorické hodnocení tradičních českých utopenců
Edition
Czech Tourism and Hospitality Papers, Praha, The Institute of Hospitality Management in Prague, 2017, 1801-1535
Other information
Type of outcome
Článek v odborném periodiku
Field of Study
21101 Food and beverages
Country of publisher
Czech Republic
Confidentiality degree
není předmětem státního či obchodního tajemství
Organization unit
University College Prague – University of International Relations and Institute of Hospitality Management and Economics, Ltd.
Keywords in English
biosocial factors, Czech pickled sausage, hedonic evaluation, traditional speciality guaranteed
Tags
International impact, Reviewed
V originále
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).
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