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 Bednářová1, Martina Ošťádalová1, Pavel Štarha2, Josef Bednář3, Jana Pokorná1, Bohuslava Tremlová1, Zuzana Řezačová Lukášková1

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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