ÚSTAV PRO HYDRODYNAMIKU AV ČR, v. v. i. > Štern, P., Míková, K., Pokorný, J., Valentová, H. (2007). Effect of oil content on the rheological and textural properties of mayonnaise. Journal of Food and Nutrition Research. 46(1), 1-8.
Štern, P., Míková, K., Pokorný, J., Valentová, H. (2007). Effect of oil content on the rheological and textural properties of mayonnaise. Journal of Food and Nutrition Research. 46(1), 1-8.
