"2"^^ . "Effect of storage temperature on the growth of mikroorganisms in a separate from some freshawater fish species"@en . "Z(MSM 126100003)" . "RIV/60076658:12220/05:00006246!RIV06-MSM-12220___" . "5"^^ . "V posledn\u00ED dob\u011B se ve zpracov\u00E1n\u00ED sladkovodn\u00EDch ryb za\u010D\u00EDn\u00E1 pou\u017E\u00EDvat separace ryb\u00ED svaloviny. je to nov\u00FD trend, kter\u00FD se sna\u017E\u00ED technologick\u00FDmi postupy zv\u00FD\u0161it celkovou v\u00FDt\u011B\u017Enost ryb. Umo\u017E\u0148uje tak\u00E9 vyu\u017E\u00EDvat dosud netr\u017En\u00ED druhy ryb (plotice, okoun, cejn aj.) a tak\u00E9 se zhodnocuj\u00ED vy\u017Eit\u00ED d\u0159\u00EDve nezpacov\u00E1van\u00FDch \u010D\u00E1st\u00ED t\u011Bl ryb, jako jsou nap\u0159. zbytky po filetov\u00E1n\u00ED. S rozvojem pou\u017Eit\u00ED separovan\u00E9ho masa vystupuje do pop\u0159ed\u00ED z\u00E1le\u017Eitost ochrany p\u0159ed ne\u017E\u00E1douc\u00EDm rozvojem mikroorganism\u016F p\u0159i zvl\u00E1dnut\u00ED po\u017Eadavk\u016F vy\u0161\u0161\u00ED potravn\u00ED bezpe\u010Dnosti a ochrany spot\u0159ebitele"@cs . "\u010Cesk\u00E9 Bud\u011Bjovice" . "separate; perch; carp; trout; temperature"@en . . "\u010Cesk\u00E9 Bud\u011Bjovice" . . . . "Kou\u0159il, Jan" . "[2339BC3C6DDA]" . "Effect of storage temperature on the growth of mikroorganisms in a separate from some freshawater fish species"@en . "12220" . . "Novik, Ihar" . "549468" . . . . "2005-01-01+01:00"^^ . "Vliv teploty skladov\u00E1n\u00ED rozvoj mikroorganism\u016F v separatu z n\u011Bkter\u00FDch druh\u016F sladkovodn\u00EDch ryb" . "Vliv teploty skladov\u00E1n\u00ED rozvoj mikroorganism\u016F v separatu z n\u011Bkter\u00FDch druh\u016F sladkovodn\u00EDch ryb"@cs . . "Vliv teploty skladov\u00E1n\u00ED rozvoj mikroorganism\u016F v separatu z n\u011Bkter\u00FDch druh\u016F sladkovodn\u00EDch ryb" . "RIV/60076658:12220/05:00006246" . "V\u00E1cha, Franti\u0161ek" . "V posledn\u00ED dob\u011B se ve zpracov\u00E1n\u00ED sladkovodn\u00EDch ryb za\u010D\u00EDn\u00E1 pou\u017E\u00EDvat separace ryb\u00ED svaloviny. je to nov\u00FD trend, kter\u00FD se sna\u017E\u00ED technologick\u00FDmi postupy zv\u00FD\u0161it celkovou v\u00FDt\u011B\u017Enost ryb. Umo\u017E\u0148uje tak\u00E9 vyu\u017E\u00EDvat dosud netr\u017En\u00ED druhy ryb (plotice, okoun, cejn aj.) a tak\u00E9 se zhodnocuj\u00ED vy\u017Eit\u00ED d\u0159\u00EDve nezpacov\u00E1van\u00FDch \u010D\u00E1st\u00ED t\u011Bl ryb, jako jsou nap\u0159. zbytky po filetov\u00E1n\u00ED. S rozvojem pou\u017Eit\u00ED separovan\u00E9ho masa vystupuje do pop\u0159ed\u00ED z\u00E1le\u017Eitost ochrany p\u0159ed ne\u017E\u00E1douc\u00EDm rozvojem mikroorganism\u016F p\u0159i zvl\u00E1dnut\u00ED po\u017Eadavk\u016F vy\u0161\u0161\u00ED potravn\u00ED bezpe\u010Dnosti a ochrany spot\u0159ebitele" . "Sborn\u00EDk p\u0159\u00EDsp\u011Bvk\u016F z mezin\u00E1rodn\u00ED v\u011Bdeck\u00E9 konference student\u016F DSP [2005]" . . . . . . . "Vliv teploty skladov\u00E1n\u00ED rozvoj mikroorganism\u016F v separatu z n\u011Bkter\u00FDch druh\u016F sladkovodn\u00EDch ryb"@cs . "3"^^ . "Of late, usage of fish musculature separation in freshawater fish preparation began to to be used. it is a new trend which makes use of technological techniques to increase total utilization of fish. It also utilizes non-market fish (roaches, perch, breams, etcetera) and utilization of fish parts, e.g. fillet residue, that were not prepared earlier is evaluated. With the development of microorganisms through managing the requirements of food protection and consumer safety."@en . . . "80-7040-764-6" . "89-93" . . . "Jiho\u010Desk\u00E1 univerzita v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch. Zem\u011Bd\u011Blsk\u00E1 fakulta" .