Showing 1 - 20 results of 40 for search 'Sarka Nedomova', query time: 0.05s Refine Results
  1. 1
    Response of Edam cheese to non-destructive impact

    Response of Edam cheese to non-destructive impact by Šárka Nedomová

    Published 2009-01-01
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    Article
  2. 2
    Crushing of roasted Arabica coffee beans

    Crushing of roasted Arabica coffee beans by Šárka Nedomová

    Published 2010-01-01
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    Article
  3. 3
    Evaluation of Brie cheese maturity from indentation test

    Evaluation of Brie cheese maturity from indentation test by Šárka Nedomová

    Published 2010-01-01
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    Article
  4. 4
    Changes in the force relaxation of Edam cheese during ripening

    Changes in the force relaxation of Edam cheese during ripening by Šárka Nedomová

    Published 2010-01-01
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    Article
  5. 5
    Ostrich eggs geometry

    Ostrich eggs geometry by Šárka Nedomová, Jaroslav Buchar

    Published 2013-01-01
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    Article
  6. 6
    Constitutive equation of butter at static loading

    Constitutive equation of butter at static loading by Šárka Nedomová, Libor Severa

    Published 2008-01-01
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    Article
  7. 7
    Goose`s eggshell strength at compressive loading

    Goose`s eggshell strength at compressive loading by Šárka Nedomová, Jaroslav Buchar, Jana Strnková

    Published 2014-02-01
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    Article
  8. 8
    Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products

    Influence of dietary fibre addition on the rheological and sensory properties of dough and bakery products by Jindřiška KUČEROVÁ, Viera ŠOTTNÍKOVÁ, Šárka NEDOMOVÁ

    Published 2013-08-01
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    Article
  9. 9
    Rheological properties of tomato ketchup

    Rheological properties of tomato ketchup by Vojtěch Kumbár, Sylvie Ondruší­ková, Šárka Nedomová

    Published 2019-09-01
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    Article
  10. 10
    Rheological behaviour of chocolate at different temperatures

    Rheological behaviour of chocolate at different temperatures by Vojtěch Kumbár, Šárka Nedomová, Sylvie Ondrušíková, Adam Polcar

    Published 2018-03-01
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    Article
  11. 11
    Strength of coffee beans under static and dynamic loading

    Strength of coffee beans under static and dynamic loading by Šárka Nedomová, Jan Trnka, Pavla Stoklasová, Jaroslav Buchar

    Published 2013-01-01
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    Article
  12. 12
    Aging of beef rumpsteak on sensory quality, color appereance and texture properties

    Aging of beef rumpsteak on sensory quality, color appereance and texture properties by Hana Šulcerová, Vladimír Sýkora, Sarka Nedomova, Michal Mihok

    Published 2017-01-01
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    Article
  13. 13
    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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    Article
  14. 14
    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
  15. 15
    Qualitative parameters of protein gels from albumen base

    Qualitative parameters of protein gels from albumen base by Sylvie Ondrušíková, Šárka Nedomová, Alžbeta Jarošová, Vojtěch Kumbár

    Published 2019-03-01
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    Article
  16. 16
    Rheological profile of raw whey

    Rheological profile of raw whey by Libor Severa, Jaroslav Buchar, Šárka Nedomová, Květoslava Šustová

    Published 2010-01-01
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    Article
  17. 17
    Tensile Strength of the Eggshell Membranes

    Tensile Strength of the Eggshell Membranes by Jana Strnková, Šárka Nedomová, Vojtěch Kumbár, Jan Trnka

    Published 2016-01-01
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    Article
  18. 18
    Rheological properities of ageing egg yolk

    Rheological properities of ageing egg yolk by Libor Severa, Šárka Nedomová, Ivo Křivánek, Jaroslav Buchar

    Published 2005-01-01
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    Article
  19. 19
    The effect of temperature and loading rate on the rheology of butter

    The effect of temperature and loading rate on the rheology of butter by Šárka Nedomová, Jana Strnková, Jaroslav Buchar, Vladimír Sýkora

    Published 2013-01-01
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    Article
  20. 20
    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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    Article

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