Sensory characteristics of artificial sweetener neotame and other sweeteners
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013143" target="_blank" >RIV/60461373:22330/04:00013143 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
čeština
Original language name
Senzorické vlastnosti sladidla Neotam při jeho použití ve směsích s jinými sladidly
Original language description
Sensory characteristics of model samples containing the artificial sweetener neotam or neotam together with other sweeteners were monitored. The sensory quality of samples containing the combination of sweeteners was considered as better as quality of samples containing only neotam.
Czech name
Senzorické vlastnosti sladidla Neotam při jeho použití ve směsích s jinými sladidly
Czech description
Sensory characteristics of model samples containing the artificial sweetener neotam or neotam together with other sweeteners were monitored. The sensory quality of samples containing the combination of sweeteners was considered as better as quality of samples containing only neotam.
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2004
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Article name in the collection
Sborník - XXXV. symposium o nových směrech výroby a hodnocení potravin
ISBN
80-902671-8-1
ISSN
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e-ISSN
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Number of pages
4
Pages from-to
371-374
Publisher name
VÚPP
Place of publication
Praha
Event location
Skalský Dvůr
Event date
Jan 1, 2004
Type of event by nationality
CST - Celostátní akce
UT code for WoS article
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