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Statements

Subject Item
n2:RIV%2F00027014%3A_____%2F02%3A00005003%21RIV%2F2003%2FMZE%2FM02003%2FN
rdf:type
n5:Vysledek skos:Concept
dcterms:description
Proportions of different cuts in the pig carcass are obtained by means of detail carcass dissections. Regarding considerable labor consumption of these dissections, possibilities to use more easily obtainable data are investigated. It is related mainly to Proportions of different cuts in the pig carcass are obtained by means of detail carcass dissections. Regarding considerable labor consumption of these dissections, possibilities to use more easily obtainable data are investigated. It is related mainly to
dcterms:title
Meatiness of pigs and partial proportions of subcutaneous fat Meatiness of pigs and partial proportions of subcutaneous fat
skos:prefLabel
Meatiness of pigs and partial proportions of subcutaneous fat Meatiness of pigs and partial proportions of subcutaneous fat
skos:notation
RIV/00027014:_____/02:00005003!RIV/2003/MZE/M02003/N
n3:strany
109-109
n3:aktivita
n19:P
n3:aktivity
P(QC1231)
n3:dodaniDat
n4:2003
n3:domaciTvurceVysledku
n16:6330908 n16:7489234
n3:druhVysledku
n20:D
n3:duvernostUdaju
n14:S
n3:entitaPredkladatele
n8:predkladatel
n3:idSjednocenehoVysledku
652724
n3:idVysledku
RIV/00027014:_____/02:00005003
n3:jazykVysledku
n6:eng
n3:klicovaSlova
pig; carcass; lean meat; subcutaneous fat
n3:klicoveSlovo
n10:subcutaneous%20fat n10:pig n10:carcass n10:lean%20meat
n3:kontrolniKodProRIV
[DCE5CBEE84B8]
n3:mistoKonaniAkce
České Budějovice
n3:mistoVydani
České Budějovice
n3:nazevZdroje
Current Problems of Breeding, Health and Production of Pigs
n3:obor
n13:GI
n3:pocetDomacichTvurcuVysledku
2
n3:pocetTvurcuVysledku
3
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:projekt
n15:QC1231
n3:rokUplatneniVysledku
n4:2002
n3:tvurceVysledku
Smital, Jaroslav Pulkrábek, Jan Pavlík, Jan
n3:typAkce
n7:EUR
n3:zahajeniAkce
2002-02-19+01:00
s:numberOfPages
1
n18:hasPublisher
Jihočeská univerzita v Českých Budějovicích
n11:isbn
80-85645-44-0