| dc.contributor.advisor |
Červenka, Libor |
|
| dc.contributor.author |
Chvojková, Blanka
|
|
| dc.date.accessioned |
2008-11-02T10:43:15Z |
|
| dc.date.available |
2008-11-02T10:43:15Z |
|
| dc.date.issued |
2008 |
|
| dc.identifier |
Univerzitní knihovna (sklad) |
cze |
| dc.identifier.uri |
http://hdl.handle.net/10195/30104 |
|
| dc.description.abstract |
Tato bakalářská práce je zaměřena na popis metody měření aktivity a obsahu vody v potravinách, zejména v chlebu. Zabývá se výrobou chleba, vlivem použitých surovin na aktivitu vody, trvanlivostí a poživatelností výrobku. |
cze |
| dc.format |
44 s. |
cze |
| dc.language.iso |
cze |
|
| dc.publisher |
Univerzita Pardubice |
cze |
| dc.subject |
Aktivita vody |
cze |
| dc.subject |
obsah vody |
cze |
| dc.subject |
chleba |
cze |
| dc.subject |
Water activity |
eng |
| dc.subject |
water content |
eng |
| dc.subject |
bread |
eng |
| dc.title |
Aktivita vody a obsah vody v pekařských výrobcích |
cze |
| dc.title.alternative |
Water activity and water content in bakery products |
eng |
| dc.type |
bakalářská práce |
cze |
| dc.date.accepted |
2008 |
|
| dc.description.abstract-translated |
This bachelor work is focused on the measuring of water activity and water content in food, particularly in breads. This work deals with the bread production, the effect of ingredients upon water activity of bread, its shelf life and edibility. |
eng |
| dc.description.department |
Katedra analytické chemie |
cze |
| dc.thesis.degree-discipline |
Hodnocení a analýza potravin |
cze |
| dc.thesis.degree-name |
Bc. |
cze |
| dc.thesis.degree-grantor |
Univerzita Pardubice. Fakulta chemicko-technologická |
cze |
| dc.identifier.signature |
D19367 |
cze |
| dc.identifier.signature |
D19367 |
|
| dc.thesis.degree-program |
Chemie a technologie potravin |
cze |
| dc.description.grade |
Dokončená práce s úspěšnou obhajobou |
cze |
