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Statements

Subject Item
n2:RIV%2F62156489%3A_____%2F02%3A23400005%21RIV%2F2003%2FMSM%2F430003%2FN
rdf:type
n14:Vysledek skos:Concept
dcterms:description
This study was concentrated to determine the effect of different obituary biochemical processes for tenderness of meat (beef, turkey). Both instrumental and sensorial trials have been commonly used for assessing it This study was concentrated to determine the effect of different obituary biochemical processes for tenderness of meat (beef, turkey). Both instrumental and sensorial trials have been commonly used for assessing it
dcterms:title
Objective and subjective investigation of texture of defective meat Objective and subjective investigation of texture of defective meat
skos:prefLabel
Objective and subjective investigation of texture of defective meat Objective and subjective investigation of texture of defective meat
skos:notation
RIV/62156489:_____/02:23400005!RIV/2003/MSM/430003/N
n3:strany
xx;xy
n3:aktivita
n17:Z
n3:aktivity
Z(MSM 432100001)
n3:dodaniDat
n4:2003
n3:domaciTvurceVysledku
n9:3372766 n9:7203683 n9:9573399 n9:3210855
n3:druhVysledku
n12:D
n3:duvernostUdaju
n19:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
656393
n3:idVysledku
RIV/62156489:_____/02:23400005
n3:jazykVysledku
n11:eng
n3:klicovaSlova
defective meat, texture, TPA, Warner-Bratzler shear
n3:klicoveSlovo
n13:Warner-Bratzler%20shear n13:TPA n13:texture n13:defective%20meat
n3:kontrolniKodProRIV
[8C233A009C5F]
n3:mistoVydani
Nitra
n3:nazevZdroje
Výživa a potraviny pre tretie tisícročie
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
6
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n4:2002
n3:tvurceVysledku
Jarošová, Alžbeta Simeonovová, Jana Buchar, Jaroslav Sochor, Jiří
n3:typAkce
n16:EUR
n3:zahajeniAkce
2002-04-24+02:00
n3:zamer
n10:MSM%20432100001
s:numberOfPages
2
n7:hasPublisher
Slovenská poľnohospodárska univerzita v Nitre
n20:isbn
80-8069-015-4