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rdf:type
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Description
| - The aim of this study was to check the use of NIR technique for assessment of dry matter (DM), active acidity (pH), sodium chloride (NaCl) of curd cheese to name %22Olomoucké tvarůžky%22 by FT NIR. Seventy two samples were obtained directly from producer, and stored at 5°C during five weeks. Spectra were measured in the reflectance mode with a compressive cell (radius 1cm) wave number between 4 000 and 10 000 cm-1, averaging 80 scans, spectral resolution 4 cm-1. Correlations between reference values of chemical properties and NIR reflectance data were examined using the multivariate method of partial leas squares (PLS) regression. The correlation coefficient for DM was 0,952 and those for pH and NaCl were 0,905; 0,975 respectively. The standard error of the calibration for DR, pH and NaCl were found 0,285; 0,245; 0,090 respectively. The calibration models developed were verified by cross validation. The study show that FT NIR spectroscopy can be used for determination of some chemical properties curd cheese - %22Olomoucké tvarůžky%22
- The aim of this study was to check the use of NIR technique for assessment of dry matter (DM), active acidity (pH), sodium chloride (NaCl) of curd cheese to name %22Olomoucké tvarůžky%22 by FT NIR. Seventy two samples were obtained directly from producer, and stored at 5°C during five weeks. Spectra were measured in the reflectance mode with a compressive cell (radius 1cm) wave number between 4 000 and 10 000 cm-1, averaging 80 scans, spectral resolution 4 cm-1. Correlations between reference values of chemical properties and NIR reflectance data were examined using the multivariate method of partial leas squares (PLS) regression. The correlation coefficient for DM was 0,952 and those for pH and NaCl were 0,905; 0,975 respectively. The standard error of the calibration for DR, pH and NaCl were found 0,285; 0,245; 0,090 respectively. The calibration models developed were verified by cross validation. The study show that FT NIR spectroscopy can be used for determination of some chemical properties curd cheese - %22Olomoucké tvarůžky%22 (en)
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Title
| - Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22
- Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22 (en)
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skos:prefLabel
| - Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22
- Use of near infrared spectroscopy whit fourier transform to analysis of curd cheese %22Olomoucké tvarůžky%22 (en)
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skos:notation
| - RIV/62156489:43210/11:00184152!RIV12-MSM-43210___
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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...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/62156489:43210/11:00184152
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - cheese; Olomoucké tvarůžky; calibration; FT NIR spectroscopy (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
| - Acta technologica agriculturae : vedecký časopis pre mechanizáciu pol'nohospodárstva = the scientific journal for agricultural engineering
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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
| - Bubeníčková, Aneta
- Kozelková, Monika
- Šustová, Květoslava
- Lužová, Táňa
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issn
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number of pages
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http://localhost/t...ganizacniJednotka
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