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Description
| - The aim of the paper was to determine the nutrition value of chosen meals ready to eat by means of the index of essential amino-acids. It was found out that Pork meat with carrot and potatoes had the highest EAAI (72,41 %) and the content of amino-acids was 68,11 g.kg-1. Its energy was 591,3 kJ/100g. Pork goulash with pastes had the highest content of proteins and amino-acids (101,87 g.kg-1) and EAAI was 72,16 %. Its energy was 776,0 kJ/100g. The lowest EAAI (66,93 %) and content of amino-acids (52,49 g.kg-1) had Spicy risotto. Its energy was 668,3 kJ/100 g.
- The aim of the paper was to determine the nutrition value of chosen meals ready to eat by means of the index of essential amino-acids. It was found out that Pork meat with carrot and potatoes had the highest EAAI (72,41 %) and the content of amino-acids was 68,11 g.kg-1. Its energy was 591,3 kJ/100g. Pork goulash with pastes had the highest content of proteins and amino-acids (101,87 g.kg-1) and EAAI was 72,16 %. Its energy was 776,0 kJ/100g. The lowest EAAI (66,93 %) and content of amino-acids (52,49 g.kg-1) had Spicy risotto. Its energy was 668,3 kJ/100 g. (en)
- The aim of the paper was to determine the nutrition value of chosen meals ready to eat by means of the index of essential amino-acids. It was found out that Pork meat with carrot and potatoes had the highest EAAI (72,41 %) and the content of amino-acids was 68,11 g.kg-1. Its energy was 591,3 kJ/100g. Pork goulash with pastes had the highest content of proteins and amino-acids (101,87 g.kg-1) and EAAI was 72,16 %. Its energy was 776,0 kJ/100g. The lowest EAAI (66,93 %) and content of amino-acids (52,49 g.kg-1) had Spicy risotto. Its energy was 668,3 kJ/100 g. (cs)
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Title
| - Nutriční hodnota sterilovaných hotových pokrmů určených pro zabezpečení výživy obyvatelstva v krizových stavech
- Nutriční hodnota sterilovaných hotových pokrmů určených pro zabezpečení výživy obyvatelstva v krizových stavech (cs)
- Nutrition value of meals ready to eat designed for the population in crisis (en)
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skos:prefLabel
| - Nutriční hodnota sterilovaných hotových pokrmů určených pro zabezpečení výživy obyvatelstva v krizových stavech
- Nutriční hodnota sterilovaných hotových pokrmů určených pro zabezpečení výživy obyvatelstva v krizových stavech (cs)
- Nutrition value of meals ready to eat designed for the population in crisis (en)
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skos:notation
| - RIV/70883521:28110/07:63505372!RIV08-MSM-28110___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/07:63505372
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - meal ready to eat; sterilization; nutrition value; amino-acids content (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - Bezpečnosť a kontrola potravín (Zborník prác z medzinárodnej vedeckej konferencie) II. diel
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Buňka, František
- Hrabě, Jan
- Valášek, Pavel
- Kadidlová, Helena
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Slovenská poľnohospodárska univerzita v Nitre
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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