Article Versions Notes

Kratochvílová A, Salek RN, Vašina M, Lorencová E, Kůrová V, Lazárková Z, Dostálová J, Šenkýřová J. The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time. Foods. 2022; 11(22):3605. https://doi.org/10.3390/foods11223605

Kratochvílová, Alena, Richardos Nikolaos Salek, Martin Vašina, Eva Lorencová, Vendula Kůrová, Zuzana Lazárková, Jolana Dostálová, and Jana Šenkýřová. 2022. "The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time" Foods 11, no. 22: 3605. https://doi.org/10.3390/foods11223605

Kratochvílová, A., Salek, R. N., Vašina, M., Lorencová, E., Kůrová, V., Lazárková, Z., Dostálová, J., & Šenkýřová, J. (2022). The Impact of Different Hydrocolloids on the Viscoelastic Properties and Microstructure of Processed Cheese Manufactured without Emulsifying Salts in Relation to Storage Time. Foods, 11(22), 3605. https://doi.org/10.3390/foods11223605