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rdf:type
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Description
| - Adsorption isotherms of gingerbread were obtained in the temperature range of 20 - 30°C and the experimental data were ffitted using their linear form of GAB, BET, caurie and Henderson equation. The adsorption curves exhibited sigmoid shape corresopnding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gigerbreads up to 12 - 15% d.b. may ensure long shelf life of this products during storage at room temperature.
- Adsorption isotherms of gingerbread were obtained in the temperature range of 20 - 30°C and the experimental data were ffitted using their linear form of GAB, BET, caurie and Henderson equation. The adsorption curves exhibited sigmoid shape corresopnding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gigerbreads up to 12 - 15% d.b. may ensure long shelf life of this products during storage at room temperature. (en)
- Adsorption isotherms of gingerbread were obtained in the temperature range of 20 - 30°C and the experimental data were ffitted using their linear form of GAB, BET, caurie and Henderson equation. The adsorption curves exhibited sigmoid shape corresopnding to the type III, typical for many foods. It could be implied from the results that keeping moisture content of gigerbreads up to 12 - 15% d.b. may ensure long shelf life of this products during storage at room temperature. (cs)
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Title
| - Stanovení adsorpčních izoterem perníku hygroskopickou metodou
- Determination of gingerbread adsorption isotherms by hygroscopic method (en)
- Stanovení adsorpčních izoterem perníku hygroskopickou metodou (cs)
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skos:prefLabel
| - Stanovení adsorpčních izoterem perníku hygroskopickou metodou
- Determination of gingerbread adsorption isotherms by hygroscopic method (en)
- Stanovení adsorpčních izoterem perníku hygroskopickou metodou (cs)
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skos:notation
| - RIV/00216275:25310/07:00005872!RIV08-MSM-25310___
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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
| - P(GA203/05/2106), Z(MSM0021627502)
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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/00216275:25310/07:00005872
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - gigerbread; moisture sorption isotherm (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
| - Sborník XVI. medzinárodnej konferencie Laboralim 2007 o analytických metódach v potravinárstve v súlade s harmonizáciou legislativy EU
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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...vavai/riv/projekt
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Pejchalová, Marcela
- Vytřasová, Jarmila
- Červenka, Libor
- Brožková, Iveta
- Královský, Josef
- Řezková, Soňa
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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 technická univerzita v Bratislave
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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