Response of Different Types of Chocolate to Impact Loading – Direct Impact
Authors
Vojtěch Kumbár
Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic
Jan Trnka
Czech Academy of Science, Institute of Thermomechanics, Prague, Czech Republic
Jiří Votava
Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic
Veronika Šafránková
veronika.safrankova@mendelu.cz
Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic
Renáta Dufková
Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic
Martin Fajman
Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic
Jiří Čupera
Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic
Šárka Nedomová
Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic
Luděk Hřivna
Mendel University in Brno, Faculty of AgriSciences, Department of Food Technology, Brno, Czech Republic
Jaroslav Buchar
Mendel University in Brno, Faculty of AgriSciences, Department of Technology and Automobile Transport, Brno, Czech Republic
DOI: https://doi.org/10.2478/ata-2025-0014 | Journal eISSN: 1338-5267
Language: English
Page range: 105 - 116
Published on: May 15, 2025
Published by: Slovak University of Agriculture in Nitra
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2025 Vojtěch Kumbár, Jan Trnka, Jiří Votava, Veronika Šafránková, Renáta Dufková, Martin Fajman, Jiří Čupera, Šárka Nedomová, Luděk Hřivna, Jaroslav Buchar, published by Slovak University of Agriculture in Nitra
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.