This HTML5 document contains 37 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/
n16http://localhost/temp/predkladatel/
n6http://linked.opendata.cz/resource/domain/vavai/riv/tvurce/
n3http://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#
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#
n5http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n15http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n18http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n7http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n13http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F62157124%3A16270%2F10%3A00002766%21RIV11-MSM-16270___/
n17http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n12http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n9http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F10%3A00002766%21RIV11-MSM-16270___
rdf:type
n3:Vysledek skos:Concept
dcterms:description
Vacuum packed sliced cheese Eidam was irradiated by 1.0, 2.5 or 5.0 kGy and stored for 7, 14 or 21 days at 8 0C. Values of the colour parameters L*, a*, and b* were significantly dependent on the irradiation dose and on duration of storage. After 7 days storage the cheese became remarkably yellow in all groups tested. The total number of microorganisms on non-irradiated cheese was approximately 10exp7 g-1, while on irradiated cheese it decreased up to 10exp3 g-1. Consequently, the irradiation prolonged the storage stability of cheese for at least 21 days, as evaluated in these experiments. Broad usage of the cheese irradiation is rather limited by decreasing taste and smell at doses higher than 2.5 kGy. Vacuum packed sliced cheese Eidam was irradiated by 1.0, 2.5 or 5.0 kGy and stored for 7, 14 or 21 days at 8 0C. Values of the colour parameters L*, a*, and b* were significantly dependent on the irradiation dose and on duration of storage. After 7 days storage the cheese became remarkably yellow in all groups tested. The total number of microorganisms on non-irradiated cheese was approximately 10exp7 g-1, while on irradiated cheese it decreased up to 10exp3 g-1. Consequently, the irradiation prolonged the storage stability of cheese for at least 21 days, as evaluated in these experiments. Broad usage of the cheese irradiation is rather limited by decreasing taste and smell at doses higher than 2.5 kGy.
dcterms:title
Changes in properties of cheese Eidam after irradiation. Changes in properties of cheese Eidam after irradiation.
skos:prefLabel
Changes in properties of cheese Eidam after irradiation. Changes in properties of cheese Eidam after irradiation.
skos:notation
RIV/62157124:16270/10:00002766!RIV11-MSM-16270___
n4:aktivita
n7:Z
n4:aktivity
Z(MSM6215712402)
n4:cisloPeriodika
34
n4:dodaniDat
n9:2011
n4:domaciTvurceVysledku
n6:4670094
n4:druhVysledku
n12:J
n4:duvernostUdaju
n15:S
n4:entitaPredkladatele
n13:predkladatel
n4:idSjednocenehoVysledku
250306
n4:idVysledku
RIV/62157124:16270/10:00002766
n4:jazykVysledku
n18:eng
n4:klicovaSlova
colour; food safety; ionizing radiation
n4:klicoveSlovo
n5:food%20safety n5:ionizing%20radiation n5:colour
n4:kodStatuVydavatele
SK - Slovenská republika
n4:kontrolniKodProRIV
[484AB7FDC3DB]
n4:nazevZdroje
Folia Veterinaria
n4:obor
n17:GM
n4:pocetDomacichTvurcuVysledku
1
n4:pocetTvurcuVysledku
1
n4:rokUplatneniVysledku
n9:2010
n4:svazekPeriodika
54
n4:tvurceVysledku
Dvořák, Petr
n4:zamer
n11:MSM6215712402
s:issn
0015-5748
s:numberOfPages
1
n16:organizacniJednotka
16270