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Statements

Subject Item
n2:RIV%2F00216305%3A26210%2F06%3APU65807%21RIV07-MSM-26210___
rdf:type
skos:Concept n15:Vysledek
dcterms:description
Model cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained. Model cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained. Model cheese samples from 4 independent productions were heat sterilized (117 C, 20 minutes), after the melting process and packing with an aim to prolong their durability. The objective of the, study was to assess changes in the size and shape of fat globules due to heat sterilization by using, image analysis methods. The study included a selection of suitable methods of preparation mounts,, taking microphotographs and making overlays for automatic processing of photographs by image, analyser, ascertaining parameters to determine the size and shape of fat globules and statistical, analysis of results obtained.
dcterms:title
The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples
skos:prefLabel
The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples
skos:notation
RIV/00216305:26210/06:PU65807!RIV07-MSM-26210___
n3:strany
419-425
n3:aktivita
n10:S n10:Z
n3:aktivity
S, Z(MSM6215712402)
n3:cisloPeriodika
2
n3:dodaniDat
n12:2007
n3:domaciTvurceVysledku
n17:9913920
n3:druhVysledku
n9:J
n3:duvernostUdaju
n6:S
n3:entitaPredkladatele
n13:predkladatel
n3:idSjednocenehoVysledku
473213
n3:idVysledku
RIV/00216305:26210/06:PU65807
n3:jazykVysledku
n14:eng
n3:klicovaSlova
Chees, Sterilization, shape, size, fat globule
n3:klicoveSlovo
n8:Chees n8:size n8:Sterilization n8:shape n8:fat%20globule
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[6F6594C6E332]
n3:nazevZdroje
ACTA VETERINARIA BRNO
n3:obor
n11:GM
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
5
n3:rokUplatneniVysledku
n12:2006
n3:svazekPeriodika
75
n3:tvurceVysledku
Tremlová, Bohuslava Buňka, František Štarha, Pavel Hrabě, Jan Gistingrová, Zuzana
n3:zamer
n18:MSM6215712402
s:issn
0001-7213
s:numberOfPages
7
n16:organizacniJednotka
26210