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|a Studium možností snížení obsahu tavicích solí v tavených sýrech =
|b Study of possible reduction of emulsifying agents in processed cheeses : teze disertační práce /
|c autor Michaela Černíková
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|a Study of possible reduction of emulsifying agents in processed cheeses
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| 260 |
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|a Ve Zlíně :
|b Univerzita Tomáše Bati,
|c 2009
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| 300 |
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|a 32 s. ;
|c 21 cm
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|a Teze disertační práce =
|a Doctoral thesis summary
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|a "Obor: 2901V013 Technologie potravin"
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|a 30 výt.
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|a Teze disertační práce (Ph.D.)--Univerzita Tomáše Bati ve Zlíně, Fakulta technologická, 2009
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|a Obsahuje bibliografie
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|a hygiena potravin
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|a processed cheese
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|a food analysis
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| 650 |
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|a food additives
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|a abstracts
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|a Univerzita Tomáše Bati ve Zlíně.
|b Technologická fakulta
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