Quality Evaluation of Chicken Liver Pâté Affected by Algal Hydrocolloids Addition: A Textural and Rheological Approach by Šiška, Ladislav, Gál, Robert, Štefunko, František, Polášek, Zdeněk, Lazárková, Zuzana, Pětová, Markéta, Trvdoň, Zdeněk, Salek, Richardos Nikolaos

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Critical view on sterilisation effect on processed cheese properties designed for feeding support in crisis and emergency situations by Jedounková, Alena, Lazárková, Zuzana, Hampelová, Lucie, Kůrová, Vendula, Pospiech, Matej, Buňková, Leona, Foltin, Pavel, Salek, Richardos Nikolaos, Malíšek, Jiří, Michálek, Jaroslav, Buňka, František

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The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage by Salek, Richardos Nikolaos, Lorencová, Eva, Míšková, Zuzana, Lazárková, Zuzana, Pachlová, Vendula, Adámek, Richard, Bezděková, Karla, Buňka, František

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Quality evaluation of white brined cheese stored in cans as affected by the storage temperature and time by Lazárková, Zuzana, Šopík, Tomáš, Talár, Jaroslav, Purevdorj, Khatantuul, Salek, Richardos Nikolaos, Buňková, Leona, Černíková, Michaela, Novotný, Martin, Pachlová, Vendula, Němečková, Irena, Buňka, František

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Impact of long-term storage on the quality of selected sugar-based foods stored at different temperatures by Šopík, Tomáš, Lazárková, Zuzana, Buňková, Leona, Purevdorj, Khatantuul, Salek, Richardos Nikolaos, Talár, Jaroslav, Novotný, Martin, Foltin, Pavel, Pachlová, Vendula, Buňka, František

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Influence of Heat Treatment on the Chemical, Physical, Microbiological and Sensorial Properties of Pork Liver Pâté as Affected by Fat Content by Lazárková, Zuzana, Kratochvílová, Alena, Salek, Richardos Nikolaos, Polášek, Zdeněk, Šiška, Ladislav, Pětová, Markéta, Buňka, František

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The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time by Kratochvílová, Alena, Salek, Richardos Nikolaos, Vašina, Martin, Lorencová, Eva, Kůrová, Vendula, Lazárková, Zuzana, Dostálová, Jolana, Šenkýřová, Jana

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Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage by Šopík, Tomáš, Lazárková, Zuzana, Salek, Richardos Nikolaos, Talár, Jaroslav, Purevdorj, Khatantuul, Buňková, Leona, Foltin, Pavel, Jančová, Petra, Novotný, Martin, Gál, Robert, Buňka, František

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Application of different sterilising modes and the effects on processed cheese quality by Lazárková, Zuzana, Buňka, František, Buňková, Leona, Valášek, Pavel, Kráčmar, Stanislav, Hrabě, Jan

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THE EFFECT OF DIFFERENT HEAT STERILIZATION REGIMES ON THE QUALITY OF CANNED PROCESSED CHEESE by LAZARKOVA, ZUZANA, Bunka, Frantisek, BUNKOVA, LEONA, Holan, Felix, KRACMAR, STANISLAV, Hrabe, Jan

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