Subject |
---|
texturní parametry [1] |
texturní profilová analýza [2] |
texturní vlastnosti [1] |
těsto [1] |
těžké kovy [2] |
the production process [1] |
the proliferation of wine [1] |
the risks of alternative diet [1] |
the technology of wine production [1] |
the total number of microorganisms [1] |
the wine region [1] |
theobromin [1] |
theobromine [1] |
therapy [2] |
thermal processing [1] |
thermal treatment [1] |
thermised curd dessert [1] |
thermization [1] |
thermized cheese [1] |
thermophilin [1] |