About: Faktory ovlivňující stabilitu barvy masa

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About: Faktory ovlivňující stabilitu barvy masa 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	Colour is determined by concentration of myoglobin and scatter. Purple red deoxymyoglobin is typical for a colour of fresh cut of muscle. When fresh meat surfaces are exposed to air bright red oxymyoglobin is formed from deoxymyoglobin. At the limit of oxygen diffusion into meat the brown oxidized metmyoglobin appears. Colour is determined by concentration of myoglobin and scatter. Purple red deoxymyoglobin is typical for a colour of fresh cut of muscle. When fresh meat surfaces are exposed to air bright red oxymyoglobin is formed from deoxymyoglobin. At the limit of oxygen diffusion into meat the brown oxidized metmyoglobin appears. (en)
Title	Faktory ovlivňující stabilitu barvy masa Faktory ovlivňující stabilitu barvy masa (en)
skos:prefLabel	Faktory ovlivňující stabilitu barvy masa Faktory ovlivňující stabilitu barvy masa (en)
skos:notation	RIV/62157124:16170/01:00000518!RIV/2002/MSM/161702/N
http://linked.open.../vavai/riv/strany	33-36
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM 162700005)
http://linked.open...iv/cisloPeriodika	6
http://linked.open...vai/riv/dodaniDat	2002
http://linked.open...aciTvurceVysledku	Musilová, Hana Švarcová, Iva Dvořák, Petr
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	Veterinární a farmaceutická univerzita Brno / Fakulta veterinárního lékařství
http://linked.open...dnocenehoVysledku	680202
http://linked.open...ai/riv/idVysledku	RIV/62157124:16170/01:00000518
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	stability of colour, meat, Lab* (en)
http://linked.open.../riv/klicoveSlovo	Lab* stability of colour meat
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[BB5A31D99CB7]
http://linked.open...i/riv/nazevZdroje	Maso
http://linked.open...in/vavai/riv/obor	BO
http://linked.open...ichTvurcuVysledku	3 (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	12
http://linked.open...iv/tvurceVysledku	Dvořák, Petr Musilová, Hana Švarcová, Iva
http://linked.open...n/vavai/riv/zamer	http://linked.opendata.cz/resource/domain/vavai/zamer/MSM%20162700005
issn	1210-4086
number of pages	4 (xsd:int)
http://localhost/t...ganizacniJednotka	16170

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