Methodology of sensory analysis of fat, oils and fat emulsions.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013154" target="_blank" >RIV/60461373:22330/04:00013154 - 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
Metodika sensorické analýzy tuků, olejů a tukových emulzí
Original language description
The methodology of sensory assessment fat, oil and fat emulsions was discussed. Sensory evaluation of fat products is more difficult than the evaluations of other products. The assessors need very good knowledge about the sensory assessment and fat products and longer sensory practice.
Czech name
Metodika sensorické analýzy tuků, olejů a tukových emulzí
Czech description
The methodology of sensory assessment fat, oil and fat emulsions was discussed. Sensory evaluation of fat products is more difficult than the evaluations of other products. The assessors need very good knowledge about the sensory assessment and fat products and longer sensory practice.
Classification
Type
D - Article in proceedings
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
<a href="/en/project/IAA2060404" target="_blank" >IAA2060404: Psychorheology of multiphase dispersion systems</a><br>
Continuities
P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)
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 přednášek z 42. Mezinárodní konference z technologie a analytiky tuků
ISBN
80-86238-41-5
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
21-25
Publisher name
Česká chemická společnost
Place of publication
Praha
Event location
Stachy
Event date
Jan 1, 2004
Type of event by nationality
WRD - Celosvětová akce
UT code for WoS article
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