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Statements

Subject Item
n2:RIV%2F62156489%3A_____%2F02%3A23400006%21RIV%2F2003%2FMSM%2F430003%2FN
rdf:type
skos:Concept n14:Vysledek
dcterms:description
The evaluation of tenderness was made on beef and turkey meat. Instrumental measurement included WB shear and TPA devices. The sensory evaluation was made as well The evaluation of tenderness was made on beef and turkey meat. Instrumental measurement included WB shear and TPA devices. The sensory evaluation was made as well
dcterms:title
Instrumental and sensory investigation of texture of defective meat Instrumental and sensory investigation of texture of defective meat
skos:prefLabel
Instrumental and sensory investigation of texture of defective meat Instrumental and sensory investigation of texture of defective meat
skos:notation
RIV/62156489:_____/02:23400006!RIV/2003/MSM/430003/N
n3:strany
xx;xy
n3:aktivita
n16:Z
n3:aktivity
Z(MSM 432100001)
n3:dodaniDat
n8:2003
n3:domaciTvurceVysledku
n7:9573399 n7:3372766 n7:3210855 n7:7203683
n3:druhVysledku
n4:D
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n18:predkladatel
n3:idSjednocenehoVysledku
649273
n3:idVysledku
RIV/62156489:_____/02:23400006
n3:jazykVysledku
n5:eng
n3:klicovaSlova
instrumental measurement, sensory evaluation, tenderness, texture
n3:klicoveSlovo
n11:tenderness n11:sensory%20evaluation n11:instrumental%20measurement n11:texture
n3:kontrolniKodProRIV
[161C319D3656]
n3:mistoVydani
Brno
n3:nazevZdroje
Proceedings of 5th Conference on Food Physics
n3:obor
n17:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
6
n3:pocetUcastnikuAkce
0
n3:pocetZahranicnichUcastnikuAkce
0
n3:rokUplatneniVysledku
n8:2002
n3:tvurceVysledku
Sochor, Jiří Buchar, Jaroslav Simeonovová, Jana Jarošová, Alžbeta
n3:typAkce
n6:EUR
n3:zahajeniAkce
2002-05-30+02:00
n3:zamer
n12:MSM%20432100001
s:numberOfPages
2
n20:hasPublisher
Brno
n19:isbn
80-7157-626-3