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1دورية أكاديمية
المؤلفون: Libor Červenka, Tomáš Hájek, Richardos Nikolaos Salek, Michaela Černíková, Helena Velichová, František Buňka
المصدر: Potravinarstvo, Vol 12, Iss 1, Pp 129-134 (2018)
مصطلحات موضوعية: processed cheese, flavonoid, antioxidant, technology, rheometry, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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2دورية أكاديمية
المؤلفون: Zuzana Bubelová, Michaela Černíková, Leona Buňková, Jaroslav Talár, Václav Zajíček, Pavel Foltin, František Buňka
المصدر: Potravinarstvo, Vol 11, Iss 1, Pp 43-51 (2017)
مصطلحات موضوعية: long-life foods, long-term storage, quality changes, crisis boarding, combat ration, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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3دورية أكاديمية
المؤلفون: František Buňka, Gabriela Nagyová, Richados Nikolaos Salek, Michaela Černíková, Helena Bacova, Stanislav Kráčmar
المصدر: Potravinarstvo, Vol 7, Iss 1, Pp 191-196 (2013)
مصطلحات موضوعية: emulsifying salt, processed cheese spread, hardness, optical density, Nutrition. Foods and food supply, TX341-641
وصف الملف: electronic resource
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4دورية أكاديمية
المؤلفون: Michaela Černíková, František Buňka, Vladimír Pavlínek, Pavel Březina, Jan Hrabě, Stanislav Kráčmar
المصدر: Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, Vol 55, Iss 5, Pp 51-58 (2007)
مصطلحات موضوعية: processed cheese, fat in dry matter, kappa-carrageenan, iota-carrageenan, rheology, Agriculture, Biology (General), QH301-705.5
وصف الملف: electronic resource
Relation: https://acta.mendelu.cz/55/5/0051/; https://doaj.org/toc/1211-8516; https://doaj.org/toc/2464-8310
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المؤلفون: Vendula Kůrová, Richardos Nikolaos Salek, Michaela Černíková, Eva Lorencová, Ludmila Zalešáková, František Buňka
المصدر: International Journal of Dairy Technology. 75:679-689
مصطلحات موضوعية: Process Chemistry and Technology, Bioengineering, Food Science
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المؤلفون: Adriana Torres Silva e Alves, Hamadi Attia, Yasser Bouhlal, Terri D. Boylston, František Buňka, Oral Capps, Michaela Černíková, Soumela E. Chatziantoniou, Adriano Gomes da Cruz, Oznur Cumhur, Georgia Dimitreli, Mamdouh El-Bakry, Zafer Erbay, Erick Almeida Esmerino, Imène Felfoul, Mary Ann Ferrer, Art Hill, Miočinović Jelena, Meral Kilic-Akyilmaz, Nurcan Koca, Bhavbhuti M. Mehta, Müge Urgu Öztürk, Mustafa Ozturk, Gustavo Luís de Paiva Anciens Ramos, Richardos N. Salek, Leila Maria Spadoti, Apostolos S. Thomareis, Patrícia Blumer Zacarchenco, Miloradović Zorana
URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::6a210a3e1a9796ae16c2db3af3243605
https://doi.org/10.1016/b978-0-12-821445-9.00099-6 -
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المؤلفون: František Buňka, Martin Vašina, Lubomír Lapčík, Richardos Nikolaos Salek, Peng Li, Eva Lorencová, Michaela Černíková
المصدر: LWT. 107:178-184
مصطلحات موضوعية: Materials science, Polyphosphate, Analytical chemistry, Dynamic mechanical analysis, food.food, Vibration, chemistry.chemical_compound, Viscosity, Mechanical vibration, food, chemistry, Cheese sauce, Rheology, Food Science, Trisodium citrate