This HTML5 document contains 54 embedded RDF statements represented using HTML+Microdata notation.

The embedded RDF content will be recognized by any processor of HTML5 Microdata.

Namespace Prefixes

PrefixIRI
n15http://linked.opendata.cz/ontology/domain/vavai/riv/typAkce/
n17http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F60461373%3A22330%2F01%3A00004053%21RIV%2F2004%2FMSM%2F223304%2FN/
dctermshttp://purl.org/dc/terms/
n21http://localhost/temp/predkladatel/
n9http://purl.org/net/nknouf/ns/bibtex#
n4http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n7http://linked.opendata.cz/ontology/domain/vavai/
n18http://linked.opendata.cz/resource/domain/vavai/zamer/
n14https://schema.org/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n10http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n19http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n20http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n11http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n13http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n5http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n12http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F01%3A00004053%21RIV%2F2004%2FMSM%2F223304%2FN
rdf:type
skos:Concept n7:Vysledek
dcterms:description
Soups, salads or main dishes containing only small amounts of legumes and a-galactosides were prepared. Their sensory value was almost the same as the dishes prepared without legumes added and nutritional values were higher. Dishes with high sensory and nutritional value and low content of a-galactosides from germinated peas were prepared as well. Soups, salads or main dishes containing only small amounts of legumes and a-galactosides were prepared. Their sensory value was almost the same as the dishes prepared without legumes added and nutritional values were higher. Dishes with high sensory and nutritional value and low content of a-galactosides from germinated peas were prepared as well.
dcterms:title
Possibilities if higher utilization of grain legumes in human nutrition Possibilities if higher utilization of grain legumes in human nutrition
skos:prefLabel
Possibilities if higher utilization of grain legumes in human nutrition Possibilities if higher utilization of grain legumes in human nutrition
skos:notation
RIV/60461373:22330/01:00004053!RIV/2004/MSM/223304/N
n3:strany
415-415
n3:aktivita
n20:Z
n3:aktivity
Z(MSM 223300004)
n3:dodaniDat
n12:2004
n3:domaciTvurceVysledku
n4:7916302 n4:8747636 n4:4560426 n4:3321509
n3:druhVysledku
n13:D
n3:duvernostUdaju
n19:S
n3:entitaPredkladatele
n17:predkladatel
n3:idSjednocenehoVysledku
691905
n3:idVysledku
RIV/60461373:22330/01:00004053
n3:jazykVysledku
n11:eng
n3:klicovaSlova
grain legumes, utilisation, a-galactosides, dishes, nutrition value, sensory value
n3:klicoveSlovo
n10:grain%20legumes n10:dishes n10:a-galactosides n10:nutrition%20value n10:utilisation n10:sensory%20value
n3:kontrolniKodProRIV
[A423D2A48CD3]
n3:mistoKonaniAkce
Krakow
n3:mistoVydani
Neuveden
n3:nazevZdroje
Proceedings 4th European Conference on Grain legumes
n3:obor
n5:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
7
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n12:2001
n3:tvurceVysledku
Zátopková, Monika Dostálová, Jana Skulinová, Michaela Kadlec, Pavel Valentová, Helena Pokorný, Jan Hosnedl, Václav
n3:typAkce
n15:WRD
n3:zahajeniAkce
2001-06-08+02:00
n3:zamer
n18:MSM%20223300004
s:numberOfPages
1
n9:hasPublisher
AEP
n14:isbn
2-9509491-4-2
n21:organizacniJednotka
22330