About: Proteolysis and Consistency Changes of Gouda and Eidamský Blok Chees Durig Ripening.

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About: Proteolysis and Consistency Changes of Gouda and Eidamský Blok Chees Durig Ripening. Goto Sponge NotDistinct Permalink

An Entity of Type : http://linked.opendata.cz/ontology/domain/vavai/Vysledek, within Data Space : linked.opendata.cz associated with source document(s)

Attributes	Values
rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	Composition and rheological and sensory properties of cheese with different time of ripening were evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of caseinproteolysis products Composition and rheological and sensory properties of cheese with different time of ripening were evaluated. The level of proteolysis was measured by both the determination of nitrogenous compound fractions and the electrophoretic determination of caseinproteolysis products (en)
Title	Proteolysis and Consistency Changes of Gouda and Eidamský Blok Chees Durig Ripening. Proteolysis and Consistency Changes of Gouda and Eidamský Blok Chees Durig Ripening. (en)
skos:prefLabel	Proteolysis and Consistency Changes of Gouda and Eidamský Blok Chees Durig Ripening. Proteolysis and Consistency Changes of Gouda and Eidamský Blok Chees Durig Ripening. (en)
skos:notation	RIV/60461373:22330/01:00004425!RIV/2004/MSM/223304/N
http://linked.open.../vavai/riv/strany	67-72
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 223300004)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2004
http://linked.open...aciTvurceVysledku	Valentová, Helena Štětina, Jiří
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	693480
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/01:00004425
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	proteolysis; cheese; rheology; sensory evaulation; electrophoresis (en)
http://linked.open.../riv/klicoveSlovo	electrophoresis cheese sensory evaulation proteolysis rheology
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[93BD1F5EC833]
http://linked.open...i/riv/nazevZdroje	Czech Journal of Food Science
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	3 (xsd:int)
http://linked.open...ocetUcastnikuAkce	0 (xsd:int)
http://linked.open...nichUcastnikuAkce	0 (xsd:int)
http://linked.open...UplatneniVysledku	2001
http://linked.open...v/svazekPeriodika	19
http://linked.open...iv/tvurceVysledku	Němcová, Šárka Valentová, Helena Štětina, Jiří
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20223300004
issn	1212-1800
number of pages	6 (xsd:int)
http://localhost/t...ganizacniJednotka	22330

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