Acta Vet. Brno 2014, 83: 111-120
https://doi.org/10.2754/avb201483S10S111
Colour change of bakery products influenced by used additions
Petra Čáslavková1, Martina Bednářová
1, Martina Ošťádalová
1, Pavel Štarha
2, Josef Bednář
3, Jana Pokorná
1, Bohuslava Tremlová
1, Zuzana Řezačová Lukášková
1
1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Hygiene and Technology of Vegetable Foodstuff, Brno, Czech Republic
2Brno University of Technology, Faculty of Mechanical Engineering, Department of Computer Graphics and Geometry, Brno, Czech Republic
3Brno University of Technology, Faculty of Mechanical Engineering, Department of Statistics and Optimization, Brno, Czech Republic
Received September 1, 2014
Accepted February 25, 2015
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