Effect of Recipe and Production Technology of Chocolate Products on Their Quality During Storage
The effect of four storage temperature modes (6, 12, 20 and 30 °C) on sensory properties of chocolate products and their colour changes in the experiment over a period of 6 months. The results were evaluated with regard to the production technology and composition of chocolate products. The experime...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
Mendel University Press
2017-01-01
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Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
Subjects: | |
Online Access: | https://acta.mendelu.cz/65/1/0091/ |