Animation Studio Computing Faculty Of Multimedia Communications Of Tomas Bata University In Zlin [Tender documents : T36195480]
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(07.11.2016)
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Tomas Bata University in Zlin: Management of the Bata Company Visit the CPS
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(08.07.2022)
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The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads
Buka, Frantiek, Lucie DoudovauthorDepartment of Econometrics, Faculty of Economics and Management, University of Defence in Brno, Kounicova 65, 612 00 Brno, Czech Republic, Eva WeiserovauthorDepartment of Fat, Surfactant and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G.Masaryka 5555, 760 01 Zlin, Czech Republic, Michaela ernkovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G.Masaryka 5555, 760 01 Zlin, Czech Republic, Dalibor KuchaauthorDepartment of Research and Development, Hranin 268, 691 41 Beclav, Potorn, Czech Republic, tpnka SlavkovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G.Masaryka 5555, 760 01 Zlin, Czech Republic, Gabriela NagyovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G.Masaryka 5555, 760 01 Zlin, Czech Republic, Petr PonilauthorDepartment of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zln, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic, Tom GrberauthorDepartment of Research and Development, Hranin 268, 691 41 Beclav, Potorn, Czech Republic, Jaroslav MichlekauthorDepartment of Econometrics, Faculty of Economics and Management, University of Defence in Brno, Kounicova 65, 612 00 Brno, Czech RepublicDepartment of Statistics and Optimization, Institute of Mathematics, Faculty of Mechanical Engineering, Brno University of Technology, Technick 2896/2, 616 69 Brno, Czech Republic
Year of Publication 2015
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Year of Publication 2015
Journal Article
Biogenic amine production by Lactococcus lactis subsp. cremoris strains in the model system of Dutch-type cheese
Flasarov, Radka, Vendula PachlovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nm. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic, Leona BukovauthorDepartment of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlin, nm. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic, Anna MenkovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nm. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic, Nikola GeorgovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nm. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic, Vladimr DrbauthorDairy Research Institute, 160 00 Prague, Czech Republic, Frantiek BukaauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, nm. T. G. Masaryka 5555, 760 05 Zlin, Czech Republic
Year of Publication 2015
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Journal Article
The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents
Hladk, Kristna, Zdeka RandulovauthorDepartment of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackho 1-3, 612 42 Brno, Czech Republic, Bohuslava TremlovauthorDepartment of Vegetable Foodstuffs Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackho 1-3, 612 42 Brno, Czech Republic, Petr PonilauthorDepartment of Physics and Materials Engineering, Faculty of Technology, Tomas Bata University in Zln, nam. T.G. Masaryka 5555, 760 01 Zlin, Czech Republic, Pavel MankauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zln, Czech Republic, Michaela ernkovauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zln, Czech Republic, Frantiek BukaauthorDepartment of Food Technology, Faculty of Technology, Tomas Bata University in Zlin, T.G. Masaryka 5555, 760 01 Zln, Czech Republic
Year of Publication 2015
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Year of Publication 2015
Journal Article
Rapid assessment of selected free amino acids during Edam cheese ripening by near infrared spectroscopy
Mlcek, J., Tomas Bata University, Zlin (Czech Republic). Dept. of Food Technology, Sustova, K., Mendel Univ., Brno (Czech Republic). Dept. of Food Technology, Rop, O., College of Business and Hotel Management, Brno (Czech Republic). Dept. of Gastronomy, Jurikova, T., Constantine the Philosopher University, Nitra (Slovak Republic). Inst. of Natural and Informatics Sciences, Humpolicek, P., Tomas Bata University, Zlin (Czech Republic). Centre of Polymer Systems, Balla, S., Constantine the Philosopher University, Nitra (Slovak Republic). Inst. of Natural and Informatics Sciences
Published in Acta veterinaria Brno (01.06.2013)
Published in Acta veterinaria Brno (01.06.2013)
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Edible insects - species suitable for entomophagy under condition of Czech Republic
Bednarova, M., Mendel University in Brno (Czech Republic). Dept. of Information Technology, Borkovcova, M., Mendel University in Brno (Czech Republic). Dept. of Zoology, Fisheries, Hydrobiology and Apiculture, Mlcek, J., Tomas Bata University in Zlin (Czech Republic). Faculty of Technology, Rop, O., College of Business and Hotel Management Brno (Czech Republic). Dept. of Gastronomy, Zeman, L., Mendel University in Brno (Czech Republic). Dept. of Animal Nutrition and Forage Production
Published in Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis (2013)
Published in Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis (2013)
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Kinetics and mechanism of the biodegradation of PLA/clay nanocomposites during thermophilic phase of composting process
Stloukal, Petr, Silvie PekaovauthorDepartment of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zln, nm. TGM 5555, 760 01 Zlin, Czech Republic, Alena KalendovaauthorPolymer Engineering, Faculty of Technology, Tomas Bata University in Zln, nm. TGM 5555, 760 01 Zlin, Czech Republic, Hannelore MattauschauthorDepartment of Polymer Engineering, Chair of Polymer Processing, Montanuniversitaet Leoben, 8700 Leoben, Austria, Stephan LaskeauthorDepartment of Polymer Engineering, Chair of Polymer Processing, Montanuniversitaet Leoben, 8700 Leoben, Austria, Clemens HolzerauthorDepartment of Polymer Engineering, Chair of Polymer Processing, Montanuniversitaet Leoben, 8700 Leoben, Austria, Livia ChituauthorMaterials Center Leoben GmbH, 8700 Leoben, Austria, Sabine BodnerauthorMaterials Center Leoben GmbH, 8700 Leoben, Austria, Guenther MaierauthorMaterials Center Leoben GmbH, 8700 Leoben, Austria, Miroslav SloufauthorInstitute of Macromolecular Chemistry, Academy of Sciences of the Czech Republic, Heyrovskho nm. 2, 162 06 Praha 6-Bevnov, Czech Republic, Marek KoutnyauthorCentre of Polymer Systems, Tomas Bata University in Zln, nm. TGM Sqr. 5555, 760 01 Zln, Czech RepublicDepartment of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zln, nm. TGM 5555, 760 01 Zlin, Czech Republic
Year of Publication 2015
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Year of Publication 2015
Journal Article
On Some Aspects of Territorial Competitiveness: Smart Specialization in the Zlín 2020 Strategy
Novosak, Jiri, Hajek, Oldrich, Zahradnik, Petr, Nekolova, Jana
Published in Journal of competitiveness (01.09.2013)
Published in Journal of competitiveness (01.09.2013)
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