About: Survey study of frying oils used by food services in the Czech Republic

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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)

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Survey study of frying oils used by food services in the Czech Republic. Frying practices at 135 Czech food services were investigated. The quality of their frying oil baths was evaluated by two rapid tests: Testo 265 (Testo, Lenzkirch, Germany), which determines content of total polar compounds (% TPC) and 3M LRSM (3M, Maplewood, Minnesota, USA), which determines the concentration of free fatty acids (FFA). Survey study of frying oils used by food services in the Czech Republic. Frying practices at 135 Czech food services were investigated. The quality of their frying oil baths was evaluated by two rapid tests: Testo 265 (Testo, Lenzkirch, Germany), which determines content of total polar compounds (% TPC) and 3M LRSM (3M, Maplewood, Minnesota, USA), which determines the concentration of free fatty acids (FFA). (en)
Title	Survey study of frying oils used by food services in the Czech Republic Survey study of frying oils used by food services in the Czech Republic (en)
skos:prefLabel	Survey study of frying oils used by food services in the Czech Republic Survey study of frying oils used by food services in the Czech Republic (en)
skos:notation	RIV/60461373:22330/11:43892716!RIV12-MSM-22330___
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	3
http://linked.open...vai/riv/dodaniDat	2012
http://linked.open...aciTvurceVysledku	Voldřich, Michal Čížková, Helena Rajchl, Aleš Šnebergrová, Jitka Janotová, Lucie
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	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	233537
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/11:43892716
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	food services; free fatty acids; total polar compounds; frying oil quality (en)
http://linked.open.../riv/klicoveSlovo	free fatty acids food services frying oil quality total polar compounds
http://linked.open...odStatuVydavatele	SK - Slovenská republika
http://linked.open...ontrolniKodProRIV	[8E4475ADFA4E]
http://linked.open...i/riv/nazevZdroje	Journal of Food and Nutrition Research
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	5 (xsd:int)
http://linked.open...cetTvurcuVysledku	5 (xsd:int)
http://linked.open...UplatneniVysledku	2011
http://linked.open...v/svazekPeriodika	50
http://linked.open...iv/tvurceVysledku	Voldřich, Michal Rajchl, Aleš Čížková, Helena Šnebergrová, Jitka Janotová, Lucie
http://linked.open...ain/vavai/riv/wos	000295668700005
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1336-8672
number of pages	5 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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