Využití senzorické analýzy při hodnocení textury potravin – Eva Pacnerová
Eva Pacnerová
Bachelor's thesis
Využití senzorické analýzy při hodnocení textury potravin
Use of sensory analysis in the evaluation of food texture
Language used: Czech
Date on which the thesis was submitted / produced: 2022
Thesis defence
Citation record
ISO 690-compliant citation record:
PACNEROVÁ, Eva. \textit{Využití senzorické analýzy při hodnocení textury potravin}. Online. Bachelor's thesis. Praha: University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology. 2022. Available from: https://theses.cz/id/sn4c7l/.
Full text of thesis
Contents of on-line thesis archive
Published in Theses:- no one
University of Chemistry and Technology in Prague
Faculty of Food and Biochemical TechnologyBachelor programme:
Forensic Analysis and Food Analysis
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