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  • The aim of the paper was to determine the nutrition value of chosen meals ready to eat by means of the index of essential amino-acids. It was found out that Pork meat with carrot and potatoes had the highest EAAI (72,41 %) and the content of amino-acids was 68,11 g.kg-1. Its energy was 591,3 kJ/100g. Pork goulash with pastes had the highest content of proteins and amino-acids (101,87 g.kg-1) and EAAI was 72,16 %. Its energy was 776,0 kJ/100g. The lowest EAAI (66,93 %) and content of amino-acids (52,49 g.kg-1) had Spicy risotto. Its energy was 668,3 kJ/100 g.
  • The aim of the paper was to determine the nutrition value of chosen meals ready to eat by means of the index of essential amino-acids. It was found out that Pork meat with carrot and potatoes had the highest EAAI (72,41 %) and the content of amino-acids was 68,11 g.kg-1. Its energy was 591,3 kJ/100g. Pork goulash with pastes had the highest content of proteins and amino-acids (101,87 g.kg-1) and EAAI was 72,16 %. Its energy was 776,0 kJ/100g. The lowest EAAI (66,93 %) and content of amino-acids (52,49 g.kg-1) had Spicy risotto. Its energy was 668,3 kJ/100 g. (en)
  • The aim of the paper was to determine the nutrition value of chosen meals ready to eat by means of the index of essential amino-acids. It was found out that Pork meat with carrot and potatoes had the highest EAAI (72,41 %) and the content of amino-acids was 68,11 g.kg-1. Its energy was 591,3 kJ/100g. Pork goulash with pastes had the highest content of proteins and amino-acids (101,87 g.kg-1) and EAAI was 72,16 %. Its energy was 776,0 kJ/100g. The lowest EAAI (66,93 %) and content of amino-acids (52,49 g.kg-1) had Spicy risotto. Its energy was 668,3 kJ/100 g. (cs)
Title
  • Nutriční hodnota sterilovaných hotových pokrmů určených pro zabezpečení výživy obyvatelstva v krizových stavech
  • Nutriční hodnota sterilovaných hotových pokrmů určených pro zabezpečení výživy obyvatelstva v krizových stavech (cs)
  • Nutrition value of meals ready to eat designed for the population in crisis (en)
skos:prefLabel
  • Nutriční hodnota sterilovaných hotových pokrmů určených pro zabezpečení výživy obyvatelstva v krizových stavech
  • Nutriční hodnota sterilovaných hotových pokrmů určených pro zabezpečení výživy obyvatelstva v krizových stavech (cs)
  • Nutrition value of meals ready to eat designed for the population in crisis (en)
skos:notation
  • RIV/70883521:28110/07:63505372!RIV08-MSM-28110___
http://linked.open.../vavai/riv/strany
  • 227 - 231
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM7088352101)
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
  • 438262
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/07:63505372
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • meal ready to eat; sterilization; nutrition value; amino-acids content (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [F8D46AC470A8]
http://linked.open...i/riv/mistoVydani
  • Nitra
http://linked.open...i/riv/nazevZdroje
  • Bezpečnosť a kontrola potravín (Zborník prác z medzinárodnej vedeckej konferencie) II. diel
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Buňka, František
  • Hrabě, Jan
  • Valášek, Pavel
  • Kadidlová, Helena
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Slovenská poľnohospodárska univerzita v Nitre
https://schema.org/isbn
  • 978-80-8069-861-4
http://localhost/t...ganizacniJednotka
  • 28110
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