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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
Description
  • Sledování mikrobiologické jakosti fermentovqaných celosvalových masných výrobků (cs)
  • Fermented whole mcat products and dried meats belong to the category of uncooked meat products. Their durability and health safety is achieved either byfermentation and drying of solely by drying. Followingly, the production requires ťrom producer to f'ollow high hygienic standards. The results oť analysed samples corresponded with microbiological requirements oť Codex Alimentarius of Slovak
  • Fermented whole mcat products and dried meats belong to the category of uncooked meat products. Their durability and health safety is achieved either byfermentation and drying of solely by drying. Followingly, the production requires ťrom producer to f'ollow high hygienic standards. The results oť analysed samples corresponded with microbiological requirements oť Codex Alimentarius of Slovak (en)
Title
  • Monitoring of microbial quality of fermented whole meat products.-j
  • Sledování mikrobiologické jakosti fermentovqaných celosvalových masných výrobků (cs)
  • Monitoring of microbial quality of fermented whole meat products.-j (en)
skos:prefLabel
  • Monitoring of microbial quality of fermented whole meat products.-j
  • Sledování mikrobiologické jakosti fermentovqaných celosvalových masných výrobků (cs)
  • Monitoring of microbial quality of fermented whole meat products.-j (en)
skos:notation
  • RIV/60461373:22330/05:00016088!RIV06-MSM-22330___
http://linked.open.../vavai/riv/strany
  • 342-344
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM6046137305)
http://linked.open...iv/cisloPeriodika
  • 1
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 531103
http://linked.open...ai/riv/idVysledku
  • RIV/60461373:22330/05:00016088
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • microbiology; fermented sausages; meat (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...odStatuVydavatele
  • CZ - Česká republika
http://linked.open...ontrolniKodProRIV
  • [58315064FB80]
http://linked.open...i/riv/nazevZdroje
  • Chemické listy
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...v/svazekPeriodika
  • 99
http://linked.open...iv/tvurceVysledku
  • Pipek, Petr
  • Poustková, Ivana
  • Staruch, L.
  • Brezovický, L.
  • Fašiangová, K.
  • Sirotná, Z.
  • Havranová, A.
http://linked.open...n/vavai/riv/zamer
issn
  • 0009-2770
number of pages
http://localhost/t...ganizacniJednotka
  • 22330
is http://linked.open...avai/riv/vysledek of
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