This HTML5 document contains 43 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/
n17http://linked.opendata.cz/ontology/domain/vavai/
shttp://schema.org/
n5http://linked.opendata.cz/ontology/domain/vavai/riv/
skoshttp://www.w3.org/2004/02/skos/core#
n15http://linked.opendata.cz/resource/domain/vavai/vysledek/RIV%2F62157124%3A16270%2F14%3A43873070%21RIV15-MSM-16270___/
n2http://linked.opendata.cz/resource/domain/vavai/vysledek/
rdfhttp://www.w3.org/1999/02/22-rdf-syntax-ns#
n11http://linked.opendata.cz/ontology/domain/vavai/riv/klicoveSlovo/
n7http://linked.opendata.cz/ontology/domain/vavai/riv/duvernostUdaju/
xsdhhttp://www.w3.org/2001/XMLSchema#
n14http://linked.opendata.cz/ontology/domain/vavai/riv/jazykVysledku/
n12http://linked.opendata.cz/ontology/domain/vavai/riv/aktivita/
n13http://linked.opendata.cz/ontology/domain/vavai/riv/obor/
n9http://linked.opendata.cz/ontology/domain/vavai/riv/druhVysledku/
n8http://reference.data.gov.uk/id/gregorian-year/

Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F14%3A43873070%21RIV15-MSM-16270___
rdf:type
skos:Concept n17:Vysledek
dcterms:description
The aim of the study was to determine lipid peroxidation in individual samples of meat during storage under different temperature conditions. Samples of selected types of meat (pork, beef, poultry and fish) were kept in the dark at room temperature in the refrigerator and freezer. Determination of lipid peroxidation was performed on the day of purchase, then the third and sixth day of storage. The highest increase in lipid peroxidation compared the groups of samples was found in fish (salmon and trout gutted) at the laboratory, at a lower temperature cooling and the smallest changes occurred at a storage temperature of frozen food. The aim of the study was to determine lipid peroxidation in individual samples of meat during storage under different temperature conditions. Samples of selected types of meat (pork, beef, poultry and fish) were kept in the dark at room temperature in the refrigerator and freezer. Determination of lipid peroxidation was performed on the day of purchase, then the third and sixth day of storage. The highest increase in lipid peroxidation compared the groups of samples was found in fish (salmon and trout gutted) at the laboratory, at a lower temperature cooling and the smallest changes occurred at a storage temperature of frozen food.
dcterms:title
Determination of lipid peroxidation in selected meats Determination of lipid peroxidation in selected meats
skos:prefLabel
Determination of lipid peroxidation in selected meats Determination of lipid peroxidation in selected meats
skos:notation
RIV/62157124:16270/14:43873070!RIV15-MSM-16270___
n5:aktivita
n12:S
n5:aktivity
S
n5:cisloPeriodika
7
n5:dodaniDat
n8:2015
n5:domaciTvurceVysledku
n6:6731848 n6:2334542 n6:5066913 n6:3540804
n5:druhVysledku
n9:J
n5:duvernostUdaju
n7:S
n5:entitaPredkladatele
n15:predkladatel
n5:idSjednocenehoVysledku
10788
n5:idVysledku
RIV/62157124:16270/14:43873070
n5:jazykVysledku
n14:eng
n5:klicovaSlova
malondialdehyde; storage; fish meat; oxidation
n5:klicoveSlovo
n11:fish%20meat n11:oxidation n11:storage n11:malondialdehyde
n5:kodStatuVydavatele
CZ - Česká republika
n5:kontrolniKodProRIV
[56CAEFE3D610]
n5:nazevZdroje
Maso
n5:obor
n13:GM
n5:pocetDomacichTvurcuVysledku
4
n5:pocetTvurcuVysledku
4
n5:rokUplatneniVysledku
n8:2014
n5:svazekPeriodika
25
n5:tvurceVysledku
Kopřiva, Vladimír Hostovský, Martin Nekvapil, Tomáš Fuksová, Martina
s:issn
1210-4086
s:numberOfPages
3
n16:organizacniJednotka
16270