Sensory, textural and chemical parameters of Czech sausage "Vysocina"

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F05%3A00000160" target="_blank" >RIV/62157124:16270/05:00000160 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
Sensory, textural and chemical parameters of Czech sausage "Vysocina"
Original language description
Sausage Vysocina is durable heat processing meat product. Samples from 3 different producers were purchased every week for 13 weeks in ratail outlets. Samples were evaluated for chemical, sensory and textural properties. There were differences between brands in ash content, NaCl content and fat content. The were no differences between brands in sensory evaluated parameters colour, matrix and texture (0,05 level of significance). Differences (0,05 level of significance) were found in parameters appearence on the surface, consistency, aroma and taste.
Czech name
Senzorické, texturní a chemické parametry českého salámu Vysočina
Czech description
Senzorické, texturní a chemické parametry českého salámu Vysočina

Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection
5th International Conference of PhD Students, Agriculture
ISBN
963-661-674-4
ISSN
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e-ISSN
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Number of pages
5
Pages from-to
85-89
Publisher name
University of Miskolc, Innovation and Technology Transfer Ce
Place of publication
Miskolc, Hungary
Event location
Miskolc, Hungary
Event date
Aug 14, 2005
Type of event by nationality
EUR - Evropská akce
UT code for WoS article
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