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Effect of recipe and production technology of chocolate products on their quality during storage
(Mendelova univerzita v Brně, 2017)
The effect of four storage temperature modes (6, 12, 20 and 30oC) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to ...
Evaluation of selected quality parameters of reduced Salt Frankfurters
(Zdruzenie HACCP Consulting, 2018)
Higher salt content in foods brings health risks associated with hypertension and leads to an increased risk of strokes and fatal vascular diseases. For this study, a frankfurter was chosen as a frequently consumed meat ...