Subject |
---|
the production process [1] |
the risks of alternative diet [1] |
the total number of microorganisms [1] |
thermal processing [1] |
thermised curd dessert [1] |
thermization [1] |
thermized cheese [1] |
thermophilin [1] |
thin layerchromatography [1] |
tiamin [1] |
tiamine [1] |
titra-table acidity [1] |
titrable acidity [2] |
titrační kyselost [1] |
titratable acidity [1] |
total antioxidant activity [1] |
total cholesterol [1] |
toxoinfection [1] |
toxoinfekce [1] |
tradition Czech cuisine in gastronomy [1] |