Effect of ripening time on colour and texture properties in cheese

by Šárka Nedomová, Libor Kilián, Roman Pytel, Vojtěch Kumbár
Published 2017-01-01

Quality parameters of curd

by Roman Pytel, Šárka Nedomová, Vojtěch Kumbár, Libor Kilián
Published 2017-01-01

Study of rheology and friction factor of natural food hydrocolloid gels

by Vojtěch Kumbár, Šárka Nedomová, Roman Pytel, Libor Kilián, Jaroslav Buchar
Published 2017-01-01