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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F10%3A00002853%21RIV11-MSM-16270___
rdf:type
n17:Vysledek skos:Concept
dcterms:description
The composition and selected physical and chemical parametres of 32 samples of sheep cheeses from market in the Czech Republic were determined. The folowing average values were obtained for the parameters analyse: pH 5,19, titratable acidity 66,9 SH, dry matter 53,63%, fat in dry matter 43,23%, sodium chloride (NaCl) 1,56%, and aw (water activity) 0,928. Microbiological tests were used for the detection of Escherichia coli, Enterococcus spp., Staphylococcus aureus, and Listeria monocytogenes. The composition and selected physical and chemical parametres of 32 samples of sheep cheeses from market in the Czech Republic were determined. The folowing average values were obtained for the parameters analyse: pH 5,19, titratable acidity 66,9 SH, dry matter 53,63%, fat in dry matter 43,23%, sodium chloride (NaCl) 1,56%, and aw (water activity) 0,928. Microbiological tests were used for the detection of Escherichia coli, Enterococcus spp., Staphylococcus aureus, and Listeria monocytogenes. The composition and selected physical and chemical parametres of 32 samples of sheep cheeses from market in the Czech Republic were determined. The folowing average values were obtained for the parameters analyse: pH 5,19, titratable acidity 66,9 SH, dry matter 53,63%, fat in dry matter 43,23%, sodium chloride (NaCl) 1,56%, and aw (water activity) 0,928. Microbiological tests were used for the detection of Escherichia coli, Enterococcus spp., Staphylococcus aureus, and Listeria monocytogenes.
dcterms:title
Jakostní hodnocení ovčích sýrů z tržní sítě Safety and Quality of Sheep´s Cheese from Market Jakostní hodnocení ovčích sýrů z tržní sítě
skos:prefLabel
Safety and Quality of Sheep´s Cheese from Market Jakostní hodnocení ovčích sýrů z tržní sítě Jakostní hodnocení ovčích sýrů z tržní sítě
skos:notation
RIV/62157124:16270/10:00002853!RIV11-MSM-16270___
n4:aktivita
n11:Z
n4:aktivity
Z(MSM6215712402)
n4:dodaniDat
n12:2011
n4:domaciTvurceVysledku
n8:6796133 n8:5739446 n8:5118468 n8:4339495 n8:4787730
n4:druhVysledku
n20:D
n4:duvernostUdaju
n15:S
n4:entitaPredkladatele
n5:predkladatel
n4:idSjednocenehoVysledku
265273
n4:idVysledku
RIV/62157124:16270/10:00002853
n4:jazykVysledku
n21:cze
n4:klicovaSlova
sheep´s cheeses; physical and chemical parametres; microbiological safety
n4:klicoveSlovo
n6:microbiological%20safety n6:sheep%C2%B4s%20cheeses n6:physical%20and%20chemical%20parametres
n4:kontrolniKodProRIV
[B44A1479E0C4]
n4:mistoKonaniAkce
Štrbské Pleso, Slovenská republika
n4:mistoVydani
Košice
n4:nazevZdroje
Zborník prednášok a posterov Hygiena alimentorum XXXI.
n4:obor
n14:GM
n4:pocetDomacichTvurcuVysledku
5
n4:pocetTvurcuVysledku
5
n4:rokUplatneniVysledku
n12:2010
n4:tvurceVysledku
Vorlová, Lenka Dračková, Michaela Přidalová, Hana Necidová, Lenka Janštová, Bohumíra
n4:typAkce
n7:EUR
n4:zahajeniAkce
2010-01-01+01:00
n4:zamer
n19:MSM6215712402
s:numberOfPages
3
n16:hasPublisher
Univerzita veterinárného lekárstva Košice
n18:isbn
978-80-8077-186-7
n13:organizacniJednotka
16270