Proteolysis and consistency changes of Gouda and Eidamský blok cheeses during ripening by L. Němcová, J. Štětina, H. Valentová

Get full text

Determination of astringent taste in model solutions and in beverages by H. Valentová, S. Škrovánková, Z. Panovská, J. Pokorný

Get full text

Vliv smykové viskozity a elasticity na senzorickou viskozitu modelových kapalných potravin by P. Novotna, M. Houska, V. Sopr, H. Valentova, P. Stern

Get full text

Changes in quality of natural orange juice pasteurised by high pressure during storage by J. Strohalm, H. Valentová, M. Houška, P. Novotná, A. Landfeld, K. Kýhos, R. Grée

Get full text

Evaluation of beer by sensory and gas chromatography analysis by Thi Thu Huong Nguyen, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, F. Pudil

Get full text

Evaluation of beer quality by sensory analysis by Thi Thu Huong Nguyen, H. Valentová, J. Velíšek, J. Čepička, J. Pokorný, F. Pudil

Get full text