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| rdf:type
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| Description
| - The paper is focussed on the perception and preference of pork, its individual meat parts (loin, neck, ham, belly, shoulder and knuckle of pork) and on the purchasing behaviour of the Czech consumers. Primary data was acquired by means of questionnaires and the research carried out at the beginning of 2002 included 151 respondents. All meat parts such as loin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (ham, loin). The neck, belly and knuckle of pork were perceived as soft after preparation and at the same time fat. A nice appearance was positively evaluated in the loin, ham and shoulder of pork which are less fat. It is evident that in most cases consumers evaluate better the qualities such as lower content of fat and greater softness after the preparation. Associated with it is also the evaluation of convenience in use and a nice appearance. This proves the appropriateness of breeding of slaughter pigs fo
- The paper is focussed on the perception and preference of pork, its individual meat parts (loin, neck, ham, belly, shoulder and knuckle of pork) and on the purchasing behaviour of the Czech consumers. Primary data was acquired by means of questionnaires and the research carried out at the beginning of 2002 included 151 respondents. All meat parts such as loin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (ham, loin). The neck, belly and knuckle of pork were perceived as soft after preparation and at the same time fat. A nice appearance was positively evaluated in the loin, ham and shoulder of pork which are less fat. It is evident that in most cases consumers evaluate better the qualities such as lower content of fat and greater softness after the preparation. Associated with it is also the evaluation of convenience in use and a nice appearance. This proves the appropriateness of breeding of slaughter pigs fo (en)
- The paper is focussed on the perception and preference of pork, its individual meat parts (loin, neck, ham, belly, shoulder and knuckle of pork) and on the purchasing behaviour of the Czech consumers. Primary data was acquired by means of questionnaires and the research carried out at the beginning of 2002 included 151 respondents. All meat parts such as loin, neck, ham, belly, shoulder and knuckle of pork are according to consumers available in the Czech shops and some of them are too expensive (ham, loin). The neck, belly and knuckle of pork were perceived as soft after preparation and at the same time fat. A nice appearance was positively evaluated in the loin, ham and shoulder of pork which are less fat. It is evident that in most cases consumers evaluate better the qualities such as lower content of fat and greater softness after the preparation. Associated with it is also the evaluation of convenience in use and a nice appearance. This proves the appropriateness of breeding of slaughter pigs fo (cs)
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| Title
| - Perception and Preference of Individual Meat Parts of Pork by Czech Consumers
- Perception and Preference of Individual Meat Parts of Pork by Czech Consumers (en)
- Percepce a preference jednotlivých masných partií vepřového masa českým spotřebitelem (cs)
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| skos:prefLabel
| - Perception and Preference of Individual Meat Parts of Pork by Czech Consumers
- Perception and Preference of Individual Meat Parts of Pork by Czech Consumers (en)
- Percepce a preference jednotlivých masných partií vepřového masa českým spotřebitelem (cs)
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| skos:notation
| - RIV/60460709:41110/04:5616!RIV/2005/MSM/411105/N
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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
| |
| http://linked.open.../riv/druhVysledku
| |
| http://linked.open...iv/duvernostUdaju
| |
| http://linked.open...titaPredkladatele
| |
| http://linked.open...dnocenehoVysledku
| |
| http://linked.open...ai/riv/idVysledku
| - RIV/60460709:41110/04:5616
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| http://linked.open...riv/jazykVysledku
| |
| http://linked.open.../riv/klicovaSlova
| - meat, pork, meat parts, perception, preference, consumer, Czech Republic (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...ontrolniKodProRIV
| |
| http://linked.open...v/mistoKonaniAkce
| - Bled, Slovinská republika
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| http://linked.open...i/riv/mistoVydani
| - Bled, Slovinská republika
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| http://linked.open...i/riv/nazevZdroje
| - Proceedings for the 55th Scientific Annual EAAP Meeting
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| http://linked.open...in/vavai/riv/obor
| |
| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
| |
| http://linked.open...UplatneniVysledku
| |
| http://linked.open...iv/tvurceVysledku
| - Pour, Miloslav
- Pourová, Marie
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| http://linked.open...vavai/riv/typAkce
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| http://linked.open.../riv/zahajeniAkce
| |
| http://linked.open...n/vavai/riv/zamer
| |
| number of pages
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| http://purl.org/ne...btex#hasPublisher
| |
| https://schema.org/isbn
| |
| http://localhost/t...ganizacniJednotka
| |
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