About: Experimental study of vacuum cooling of cooked beef in soup

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An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The vacuum cooling of cooked beef was experimentally studied. The time-temperatures, time-pressure and mass loses have been measured to predict whether the time of cooling is a meat size dependent parameter. In study was find a method to minimise the mass The vacuum cooling of cooked beef was experimentally studied. The time-temperatures, time-pressure and mass loses have been measured to predict whether the time of cooling is a meat size dependent parameter. In study was find a method to minimise the mass (en)
Title	Experimental study of vacuum cooling of cooked beef in soup Experimental study of vacuum cooling of cooked beef in soup (en)
skos:prefLabel	Experimental study of vacuum cooling of cooked beef in soup Experimental study of vacuum cooling of cooked beef in soup (en)
skos:notation	RIV/00027022:_____/03:00007681!RIV/2004/MZE/M04004/N
http://linked.open.../vavai/riv/strany	105-110
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MZE-M04-99-01)
http://linked.open...iv/cisloPeriodika	2-3
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Houška, Milan Landfeld, Aleš
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Výzkumný ústav potravinářský Praha, v.v.i.
http://linked.open...dnocenehoVysledku	606762
http://linked.open...ai/riv/idVysledku	RIV/00027022:_____/03:00007681
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	cooked beef (en)
http://linked.open.../riv/klicoveSlovo	cooked beef
http://linked.open...odStatuVydavatele	US - Spojené státy americké
http://linked.open...ontrolniKodProRIV	[2E4EFC35400C]
http://linked.open...i/riv/nazevZdroje	Journal of Food Engineering
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2003
http://linked.open...v/svazekPeriodika	59
http://linked.open...iv/tvurceVysledku	Houška, Milan Landfeld, Aleš
http://linked.open...n/vavai/riv/zamer	Optimalisation of population nutrition by the increase of complex quality of foods and the implementation of new technologies and equipment
issn	0260-8774
number of pages	5 (xsd:int)

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