This HTML5 document contains 41 embedded RDF statements represented using HTML+Microdata notation.

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

Namespace Prefixes

PrefixIRI
dctermshttp://purl.org/dc/terms/
n17http://localhost/temp/predkladatel/
n11http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n15http://linked.opendata.cz/ontology/domain/vavai/
n14http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F60461373%3A22330%2F05%3A00015531%21RIV06-MSM-22330___/
n10http://linked.opendata.cz/resource/domain/vavai/zamer/
skoshttp://www.w3.org/2004/02/skos/core#
n4http://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#
n7http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n8http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n16http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n12http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n6http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n5http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n9http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F60461373%3A22330%2F05%3A00015531%21RIV06-MSM-22330___
rdf:type
n15:Vysledek skos:Concept
dcterms:description
Under frying conditions, lovage extracts were inactive, sweetgrass extracts moderately active, and a mixture of both extracts showed pronounced synergism. Za podmínek smažení zpomalovala směs extraktu z libečku a z tomkovice vonné nepříznivé sensorické změny více než jednotlivé extrakty. Under frying conditions, lovage extracts were inactive, sweetgrass extracts moderately active, and a mixture of both extracts showed pronounced synergism.
dcterms:title
Účinek antioxidantů na sensorickou hodnotu smažených hranolků a smažicího oleje Effect of antioxidants on the sensory value of french fries and frying oil Effect of antioxidants on the sensory value of french fries and frying oil
skos:prefLabel
Effect of antioxidants on the sensory value of french fries and frying oil Účinek antioxidantů na sensorickou hodnotu smažených hranolků a smažicího oleje Effect of antioxidants on the sensory value of french fries and frying oil
skos:notation
RIV/60461373:22330/05:00015531!RIV06-MSM-22330___
n4:aktivita
n12:Z
n4:aktivity
Z(MSM 223300004)
n4:dodaniDat
n9:2006
n4:domaciTvurceVysledku
n11:8712611 n11:5429927 n11:8747636
n4:druhVysledku
n5:O
n4:duvernostUdaju
n8:S
n4:entitaPredkladatele
n14:predkladatel
n4:idSjednocenehoVysledku
519242
n4:idVysledku
RIV/60461373:22330/05:00015531
n4:jazykVysledku
n16:eng
n4:klicovaSlova
antioxidants; herbs; frying; french fries; synergism
n4:klicoveSlovo
n7:synergism n7:french%20fries n7:herbs n7:antioxidants n7:frying
n4:kontrolniKodProRIV
[9C97DE16D829]
n4:obor
n6:GM
n4:pocetDomacichTvurcuVysledku
3
n4:pocetTvurcuVysledku
4
n4:rokUplatneniVysledku
n9:2005
n4:tvurceVysledku
Pokorný, Jan Parkányiová, Lucie Kazernavičiuté, Rita Parkányiová, Jana
n4:zamer
n10:MSM%20223300004
n17:organizacniJednotka
22330