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|a Adámek, Richard
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|a Možnosti ovlivnění dekarboxylázové aktivity v systému přírodního sýra =
|b Possibilities of influencing the decarboxylase activity in the nature cheese system : disertační práce /
|c Richard Adámek
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|a Possibilities of influencing the decarboxylase activity in the nature cheese system
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|c 2022
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|a 114 stran :
|b ilustrace ;
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|a Studijní obor: Technologie potravin (2901V013)
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|a Školitel Vendula Pachlová
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|a Disertační práce (PhD.)--Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2022
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|a Obsahuje bibliografii
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|a mikrobiologie
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|a cheese ripening
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|a cheese
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|a microbiology
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|a doktorské disertace
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|a higher doctoral dissertations
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|a Pachlová, Vendula,
|d 1984-
|7 jo2011668149
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|a Univerzita Tomáše Bati ve Zlíně.
|b Technologická fakulta
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|u https://digilib.k.utb.cz/handle/10563/52356
|y Online verze
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