Možnosti prodloužení trvanlivosti pečiva přídavkem antifungálních kultur – Kristýna Klárová
Kristýna Klárová
Bachelor's thesis
Možnosti prodloužení trvanlivosti pečiva přídavkem antifungálních kultur
Possibilities of the shelf life extending of bread by adding antifungal cultures
Language used: Czech
Date on which the thesis was submitted / produced: 2022
Thesis defence
Citation record
ISO 690-compliant citation record:
KLÁROVÁ, Kristýna. \textit{Možnosti prodloužení trvanlivosti pečiva přídavkem antifungálních kultur}. Online. Bachelor's thesis. Praha: University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology. 2022. Available from: https://theses.cz/id/rtxxlr/.
Full text of thesis
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Published in Theses:- no one
University of Chemistry and Technology in Prague
Faculty of Food and Biochemical TechnologyBachelor programme:
Food Technology
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