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rdf:type
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Description
| - The water content of two chicken meat pâté samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time, titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 °C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurements where the appropriate sorption isotherm was created.
- The water content of two chicken meat pâté samples using the classical Karl Fischer (KF) titration method together with oven drying was analysed. Based on the experimental optimization of individual conditions the most suitable solvents, extraction time, titration agent, and sample size were selected. The KF titration in a methanol/chloroform solvent mixture (1:1, v/v) at 25 °C is the most suitable for determining the water content in this type of meat product. The applicability of KF titration agents purchased from various producers was compared but these was no variation in the results. The water content data obtained by KF titration and that of the moisture content determined by oven-drying were compared with those obtained by moisture measurements where the appropriate sorption isotherm was created. (en)
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Title
| - Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics
- Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics (en)
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skos:prefLabel
| - Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics
- Determination of Water Content in Meat Pâté by Karl Fischer Titration and its Moisture Sorption Characteristics (en)
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skos:notation
| - RIV/00216275:25310/09:00008395!RIV10-MSM-25310___
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
| - P(GA203/08/1536), Z(MSM0021627502)
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http://linked.open...iv/cisloPeriodika
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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/00216275:25310/09:00008395
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - Karl Fischer Titration; Meat Pâté; Moisture Content; Water Content (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...odStatuVydavatele
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/nazevZdroje
| - Italian Journal of Food Science
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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...v/svazekPeriodika
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http://linked.open...iv/tvurceVysledku
| - Adam, Martin
- Ventura, Karel
- Červenka, Libor
- Královský, Josef
- Řezková, Soňa
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http://linked.open...n/vavai/riv/zamer
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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