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  1. 1
    Quality parameters of curd

    Quality parameters of curd by Roman Pytel, Šárka Nedomová, Vojtěch Kumbár, Libor Kilián

    Published 2017-01-01
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  2. 2
    Effect of ripening time on colour and texture properties in cheese

    Effect of ripening time on colour and texture properties in cheese by Šárka Nedomová, Libor Kilián, Roman Pytel, Vojtěch Kumbár

    Published 2017-01-01
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    Article
  3. 3
    Study of rheology and friction factor of natural food hydrocolloid gels

    Study of rheology and friction factor of natural food hydrocolloid gels by Vojtěch Kumbár, Šárka Nedomová, Roman Pytel, Libor Kilián, Jaroslav Buchar

    Published 2017-01-01
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