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://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n14http://linked.opendata.cz/ontology/domain/vavai/
n11http://linked.opendata.cz/resource/domain/vavai/zamer/
shttp://schema.org/
skoshttp://www.w3.org/2004/02/skos/core#
n3http://linked.opendata.cz/ontology/domain/vavai/riv/
n8http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F62156489%3A_____%2F01%3A23400017%21RIV%2F2002%2FMSM%2F430002%2FN/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n9http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n10http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n16http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n13http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n15http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n12http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n4http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F62156489%3A_____%2F01%3A23400017%21RIV%2F2002%2FMSM%2F430002%2FN
rdf:type
skos:Concept n14:Vysledek
dcterms:description
Water activity, pH, microbial counts (total counts /TCM/, coliforms, Enterobacter, Proteus, Pseudomonas, Escherichia and Lactobacillus spp., respectively), and seven biogenic amines (BA) were determined in dry fermented sausage poličan produced using starter culture A (Lactobacillus sakei, Staphylococcus carnosus, ) B (L. sakei, S. carnosus, Pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 °C or 22 °C 60 days. Water activity, pH, microbial counts (total counts /TCM/, coliforms, Enterobacter, Proteus, Pseudomonas, Escherichia and Lactobacillus spp., respectively), and seven biogenic amines (BA) were determined in dry fermented sausage poličan produced using starter culture A (Lactobacillus sakei, Staphylococcus carnosus, ) B (L. sakei, S. carnosus, Pediococcus pentosaceus), ripened 42 days, and subsequently stored at 8 °C or 22 °C 60 days.
dcterms:title
Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan
skos:prefLabel
Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan Effect of starter culture and storage temperature on the content of biogenic amines in dry fermented sausage poličan
skos:notation
RIV/62156489:_____/01:23400017!RIV/2002/MSM/430002/N
n3:strany
267;276
n3:aktivita
n13:Z
n3:aktivity
Z(MSM 432100001)
n3:cisloPeriodika
leden
n3:dodaniDat
n4:2002
n3:domaciTvurceVysledku
n17:5655463
n3:druhVysledku
n15:J
n3:duvernostUdaju
n10:S
n3:entitaPredkladatele
n8:predkladatel
n3:idSjednocenehoVysledku
678775
n3:idVysledku
RIV/62156489:_____/01:23400017
n3:jazykVysledku
n16:eng
n3:klicovaSlova
biogenic amines; fermented sausage; storage; starter culture; tyramine
n3:klicoveSlovo
n9:biogenic%20amines n9:tyramine n9:starter%20culture n9:fermented%20sausage n9:storage
n3:kodStatuVydavatele
NL - Nizozemsko
n3:kontrolniKodProRIV
[B968C725C997]
n3:nazevZdroje
Meat Science
n3:obor
n12:GC
n3:pocetDomacichTvurcuVysledku
1
n3:pocetTvurcuVysledku
1
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n4:2001
n3:svazekPeriodika
Neuveden
n3:tvurceVysledku
Komprda, Tomáš
n3:zamer
n11:MSM%20432100001
s:issn
0309-1740
s:numberOfPages
11