About: Characteristics of Garlic of the Czech origin

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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	We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) } 90; firmness } 50 N (6-mm tip); pungency } 35?mol of pyruvate/g; moisture 55?70%; soluble solids } 30 °Brix; bulbs dimensions medium and large; the content of alliin } 2 g/kg. We chose and evaluated the chemical characteristics of garlic of the Czech origin. The suggested quality indicators based on the measured values and the data from the literature were as follows: colour (white variety): L* (brightness) } 90; firmness } 50 N (6-mm tip); pungency } 35?mol of pyruvate/g; moisture 55?70%; soluble solids } 30 °Brix; bulbs dimensions medium and large; the content of alliin } 2 g/kg. (en)
Title	Characteristics of Garlic of the Czech origin Characteristics of Garlic of the Czech origin (en)
skos:prefLabel	Characteristics of Garlic of the Czech origin Characteristics of Garlic of the Czech origin (en)
skos:notation	RIV/60461373:22330/13:43896529!RIV14-MZE-22330___
http://linked.open...avai/riv/aktivita	P S Z
http://linked.open...avai/riv/aktivity	P(QI91B283), S, Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Voldřich, Michal Bulantová, Ivana Čížková, Helena Rajchl, Aleš Grégrová, Adéla
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	65034
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/13:43896529
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	sensory analysis; pungency; morphology; quality indicators; Czech garlic (en)
http://linked.open.../riv/klicoveSlovo	sensory analysis Czech garlic pungency morphology quality indicators
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[1D1FC5890334]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Sciences
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...vavai/riv/projekt	Methods and parameters for evaluation of foodstuffs and food raw materials authenticity.
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	31
http://linked.open...iv/tvurceVysledku	Voldřich, Michal Rajchl, Aleš Čížková, Helena Grégrová, Adéla Bulantová, Ivana
http://linked.open...ain/vavai/riv/wos	000328664300008
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
issn	1212-1800
number of pages	8 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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