The Effects of Selected Phosphate Salts and Hydrocolloids on the Textural Properties of Meat Product

Anotace

I express my deepest gratitude to my supervisor doc. Ing. František Buňka, Ph.D., thanks for all his support and help during my doctoral program. I would like also to thank my consultant Ing. Robert Gál, Ph.D., for his support and guidance throughout my studies. My appreciation is also expressed to teachers in all university and faculty as well as staff members in Department of Microbiology and Food Technology. I am thankful to the students studying Bachelor and Master Programs for their support and co-operation throughout my practical studies. I wish to express my deepest love, respect and profound gratitude to my wife as well as my family, especially my father, for their support, love and understanding during the whole period of my study.