Effect of storage time and temperature on consistency of sterilized processed cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F07%3A63505323" target="_blank" >RIV/70883521:28110/07:63505323 - isvavai.cz</a>

Result on the web

—

DOI - Digital Object Identifier

—

Result language

čeština

Original language name

Vliv doby a teploty skladování na konzistenci sterilovaných tavených sýrů

Original language description

In this paper was evaluated the influence of 2-years storage at 8 &#61617; 2 °C and 23 &#61617; 2 °C on consistency of sterilized processed cheese. The change of consistency was observed by instrumental methods and also by sensory analysis (scale methodand paired comparison test). The conclusions of both of instrumental methods and sensory analysis were confronted.

Czech name

Vliv doby a teploty skladování na konzistenci sterilovaných tavených sýrů

Czech description

In this paper was evaluated the influence of 2-years storage at 8 &#61617; 2 °C and 23 &#61617; 2 °C on consistency of sterilized processed cheese. The change of consistency was observed by instrumental methods and also by sensory analysis (scale methodand paired comparison test). The conclusions of both of instrumental methods and sensory analysis were confronted.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

—

Project

—

Continuities

Z - Vyzkumny zamer (s odkazem do CEZ)

Publication year

2007

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Mléko a sýry 2007

ISBN

978-80-7080-661-6

ISSN

—

e-ISSN

—

Number of pages

6

Pages from-to

37-42

Publisher name

Česká společnost chemická

Place of publication

Praha

Event location

—

Event date

—

Type of event by nationality

—

UT code for WoS article

—