Změny obsahu esterů 3-MCPD a glycidolu ve smažicím médiu při dlouhodobém smažení – Bc. Dagmar Beránková
Bc. Dagmar Beránková
Master's thesis
Změny obsahu esterů 3-MCPD a glycidolu ve smažicím médiu při dlouhodobém smažení
Changes in the content of 3-MCPD and glycidol esters in the frying medium during deep frying
Language used: Czech
Date on which the thesis was submitted / produced: 2021
Thesis defence
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BERÁNKOVÁ, Dagmar. \textit{Změny obsahu esterů 3-MCPD a glycidolu ve smažicím médiu při dlouhodobém smažení}. Online. Master's thesis. Praha: University of Chemistry and Technology Prague, Faculty of Food and Biochemical Technology. 2021. Available from: https://theses.cz/id/svvhk1/.
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University of Chemistry and Technology in Prague
Faculty of Food and Biochemical TechnologyMaster programme:
Chemistry and Analysis of Food and Natural Products
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