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Statements

Subject Item
n2:RIV%2F00216305%3A26310%2F11%3APU94100%21RIV12-MSM-26310___
rdf:type
skos:Concept n4:Vysledek
dcterms:description
The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties. The presented work is focused on the comparison of the effect of seven different inorganic salts commonly used as improvers on acrylamide content in bread and parallelly on its sensory properties.
dcterms:title
Effect of selected inorganic salts on acrylamide content and sensory properties of bread Effect of selected inorganic salts on acrylamide content and sensory properties of bread
skos:prefLabel
Effect of selected inorganic salts on acrylamide content and sensory properties of bread Effect of selected inorganic salts on acrylamide content and sensory properties of bread
skos:notation
RIV/00216305:26310/11:PU94100!RIV12-MSM-26310___
n4:predkladatel
n5:orjk%3A26310
n6:aktivita
n16:S
n6:aktivity
S
n6:dodaniDat
n13:2012
n6:domaciTvurceVysledku
n12:9261885
n6:druhVysledku
n15:O
n6:duvernostUdaju
n9:S
n6:entitaPredkladatele
n7:predkladatel
n6:idSjednocenehoVysledku
196444
n6:idVysledku
RIV/00216305:26310/11:PU94100
n6:jazykVysledku
n11:eng
n6:klicovaSlova
acrylamide, inorganic salts, bread, sensory properties
n6:klicoveSlovo
n10:sensory%20properties n10:bread n10:inorganic%20salts n10:acrylamide
n6:kontrolniKodProRIV
[276A9DE9AB0B]
n6:obor
n17:GM
n6:pocetDomacichTvurcuVysledku
1
n6:pocetTvurcuVysledku
7
n6:rokUplatneniVysledku
n13:2011
n6:tvurceVysledku
Ciesarová, Zuzana Marková, Lucie Kukurová, Kristína
n14:organizacniJednotka
26310