VINŠ, Zbyněk, Jiří ZELENÝ and 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“. Czech Tourism and Hospitality Papers. Praha: The Institute of Hospitality Management in Prague, 2017, vol. 13, No 28, p. 28-45. ISSN 1801-1535.
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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
Authors VINŠ, Zbyněk, Jiří ZELENÝ and Dana KOLÁŘOVÁ.
Edition Czech Tourism and Hospitality Papers, Praha, The Institute of Hospitality Management in Prague, 2017, 1801-1535.
Other information
Original language English
Type of outcome Article in a journal
Field of Study 21101 Food and beverages
Country of publisher Czech Republic
Confidentiality degree is not subject to a state or trade secret
WWW URL
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
Changed by Changed by: Ing. Jiří Zelený, Ph.D., učo 10755. Changed: 30/10/2021 21:34.
Abstract
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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