Viskoelastické a senzorické vlastnosti tavených sýrů s přídavkem pektinu = Viscoelastic and sensory properties of processed cheese with pectin addition : teze disertační práce

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Bibliographic Details
Main Author: Macků, Ivana, 1982- (Dissertant)
Corporate Author: Univerzita Tomáše Bati ve Zlíně. Technologická fakulta
Format: Book
Language: Czech
Published: Zlín : Univerzita Tomáše Bati ve Zlíně, 2009
Series: Teze disertační práce
Subjects:
tavené sýry
reologie
fyzikální vlastnosti potravin
processed cheese
rheology
food physics
teze
doktorské disertace
abstracts
higher doctoral dissertations
ISBN: 9788073188597
Physical Description: 34 s. ; 21 cm

Cover

Table of contents

ikona NpovdaGlossary of Terms
Status Description Location Call Number
Status
In house loan 		Description

Location
 Information desk - 3rd floor Call Number K/MACKŮ,I.
Status
In house loan - deposit  Place a Hold 		Description

Location
 Archive Call Number K/MACKŮ,I.
Status
In house loan - deposit  Place a Hold 		Description

Location
 Archive Call Number K/MACKŮ,I.

Status Description Location Call Number
In house loan Information desk - 3rd floor K/MACKŮ,I.
In house loan - deposit  Place a Hold Archive K/MACKŮ,I.
In house loan - deposit  Place a Hold Archive K/MACKŮ,I.

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