Article Versions Notes

Vincová A, Polášková M, Stěnička M, Šantová K, Kůrová V, Lapčíková B, Gryger T, Lorencová E, Lazárková Z, Pluta-Kubica A, et al. Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach. Foods. 2025; 14(8):1361. https://doi.org/10.3390/foods14081361

Vincová, Anna, Martina Polášková, Martin Stěnička, Kristýna Šantová, Vendula Kůrová, Barbora Lapčíková, Tomáš Gryger, Eva Lorencová, Zuzana Lazárková, Agnieszka Pluta-Kubica, and et al. 2025. "Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach" Foods 14, no. 8: 1361. https://doi.org/10.3390/foods14081361

Vincová, A., Polášková, M., Stěnička, M., Šantová, K., Kůrová, V., Lapčíková, B., Gryger, T., Lorencová, E., Lazárková, Z., Pluta-Kubica, A., Pětová, M., Novosad, O., & Salek, R. N. (2025). Effect of Two-Stage Water Addition on Consistency of Processed Cheese: Physicochemical, Mechanical, Thermal, and Organoleptic Approach. Foods, 14(8), 1361. https://doi.org/10.3390/foods14081361