"Neuveden" . . . . . "Fish Processing"@en . "178"^^ . "Vod\u0148any" . "Fish Processing"@en . "Zpracov\u00E1n\u00ED ryb"@cs . "Fish is nutritionally valuable and quality raw material. Fish flesh belongs to the least sustainable food. Therefore, mastering in theoretical knowledge and important changes in tissues forms the essential foundation knowledge of the fish processing. The intention is to relate to the basic knowledge of biochemistry, anatomy and physiology of fish. The links that need to be taken into consideration in the processing of marine fish are included. The book is divided into four parts and supplemented by annex: the first general section provides a description of the fish body composition, the course of changes in the raw material and its quality; processing section presents the working process of the operations, the third part deals with the course of bacteriological and biochemical changes and the fourth part presents the principles of hazard analysis, the determination of critical points and mentions the principle of operation conditions in processing plants. In the annex, the book covers a Czech-English-Latin dictionary of economically important fish species; additional visual material illustrates the processing plants equipment, manual and machine processing, sensory evaluation, safety principles and examples of fish products. Annex part also includes documentation and sample program for product specification under legislative measures, including mandatory statutes of EU legislation, international documents and regulations related to the implementation of the product commerce. The time series of market production and use of fish produced in the country is also included. The focus of this book follows the needs of practice, which shows that knowledge of biology and technology of fish farming is necessary to complete with further knowledge in processing and evaluation of raw fish. It is important to apply more detailed knowledge about the basics of raw fish and also support activities leading to the development of new fish products."@en . . . . . "Vejsada, Pavel" . . . "Zpracov\u00E1n\u00ED ryb" . "Zpracov\u00E1n\u00ED ryb" . "119201" . "Ryby p\u0159edstavuj\u00ED nutri\u010Dn\u011B velmi kvalitn\u00ED a cennou surovinu, ryb\u00ED maso je zpracovatelsky velmi n\u00E1ro\u010Dn\u00E9. Pat\u0159\u00ED k nejm\u00E9n\u011B udr\u017Eiteln\u00FDm potravin\u00E1m. Proto zvl\u00E1dnut\u00ED teoretick\u00FDch poznatk\u016F a d\u016Fle\u017Eit\u00FDch z\u00E1konitost\u00ED zm\u011Bn v tk\u00E1n\u00EDch tvo\u0159\u00ED nezbytn\u00FD z\u00E1klad pozn\u00E1n\u00ED cel\u00E9ho procesu zpracov\u00E1n\u00ED. Kniha je koncipov\u00E1na tak, aby navazovala na z\u00E1kladn\u00ED znalosti biochemie, anatomie a fyziologie ryb. Jsou zahrnuty i vazby, je\u017E je nutno vz\u00EDt v \u00FAvahu p\u0159i zpracov\u00E1n\u00ED mo\u0159sk\u00FDch ryb. Zejm\u00E9na z toho d\u016Fvodu, \u017Ee v\u00FDvoj odv\u011Btv\u00ED zpracov\u00E1n\u00ED sladkovodn\u00EDch ryb je z hlediska efektivnosti provozu \u010Dasto dopl\u0148ov\u00E1n r\u016Fzn\u00FDmi formami zpracov\u00E1n\u00ED ryb mo\u0159sk\u00FDch. Zam\u011B\u0159en\u00ED t\u00E9to knihy navazuje na pot\u0159eby praxe, kdy se ukazuje, \u017Ee znalosti biologie a technologie chovu ryb je pot\u0159ebn\u00E9 d\u00E1le doplnit znalostmi o mo\u017Enostech zpracov\u00E1n\u00ED a zhodnocov\u00E1n\u00ED ryb\u00ED suroviny. P\u0159i zpracov\u00E1n\u00ED ryb je d\u016Fle\u017Eit\u00E9 uplat\u0148ovat detailn\u011Bj\u0161\u00ED poznatky o z\u00E1kladech a odli\u0161nostech ryb\u00ED suroviny, kter\u00E9 vznikaj\u00ED ve srovn\u00E1n\u00ED s masem teplokrevn\u00FDch zv\u00ED\u0159at a podporovat aktivity vedouc\u00ED k v\u00FDvoji nov\u00FDch v\u00FDrobk\u016F z ryb. Kniha je rozvr\u017Eena do \u010Dty\u0159 \u010D\u00E1st\u00ED a dopln\u011Bna p\u0159\u00EDlohou: obecn\u00E1 \u010D\u00E1st uv\u00E1d\u00ED popis slo\u017Een\u00ED t\u011Bla ryb, pr\u016Fb\u011Bh zm\u011Bn v surovin\u011B a hodnocen\u00ED kvality; \u010D\u00E1st zpracov\u00E1n\u00ED uv\u00E1d\u00ED postup jednotliv\u00FDch pracovn\u00EDch operac\u00ED, \u010D\u00E1st t\u0159et\u00ED pojedn\u00E1v\u00E1 o pr\u016Fb\u011Bhu bakteriologick\u00FDch i biochemick\u00FDch zm\u011Bn a \u010D\u00E1st \u010Dtvrt\u00E1 uv\u00E1d\u00ED z\u00E1sady anal\u00FDzy nebezpe\u010D\u00ED, stanoven\u00ED kritick\u00FDch bod\u016F a zmi\u0148uje z\u00E1sady podm\u00EDnek provozu zpracoven. V p\u0159\u00EDloze knihy je \u010Desko-anglicko-latinsk\u00FD slovn\u00EDk n\u00E1zv\u016F hospod\u00E1\u0159sky d\u016Fle\u017Eit\u00FDch druh\u016F ryb a dopl\u0148uj\u00EDc\u00ED obrazov\u00FD materi\u00E1l, jen\u017E ilustruje vybaven\u00ED zpracoven, senzorick\u00E9 hodnocen\u00ED, bezpe\u010Dnostn\u00ED z\u00E1sady, p\u0159\u00EDklady produkt\u016F z ryb, ru\u010Dn\u00EDho a strojn\u00EDho zpracov\u00E1n\u00ED a zahrnuje i vzorov\u00FD p\u0159\u00EDklad podklad\u016F pro specifikaci v\u00FDrobku, legislativn\u00EDch opat\u0159en\u00ED (z\u00E1kony, vyhl\u00E1\u0161ky a normy) v\u010Detn\u011B z\u00E1vazn\u00FDch p\u0159edpis\u016F ES a mezin\u00E1rodn\u00EDch dokument\u016F i p\u0159edpis\u016F vztahuj\u00EDc\u00EDch se k realizaci produktu v obchodn\u00ED s\u00EDti. Je tak\u00E9 uvedena \u010Dasov\u00E1 \u0159ada tr\u017En\u00ED produkce a u\u017Eit\u00ED ryb vyprodukovan\u00FDch chovem v \u010CR." . . . . "RIV/60076658:12520/13:43886476" . "RIV/60076658:12520/13:43886476!RIV14-MSM-12520___" . "Zpracov\u00E1n\u00ED ryb" . "178"^^ . . "P(ED2.1.00/01.0024)" . . "V\u00E1cha, Franti\u0161ek" . "2"^^ . "Ryby p\u0159edstavuj\u00ED nutri\u010Dn\u011B velmi kvalitn\u00ED a cennou surovinu, ryb\u00ED maso je zpracovatelsky velmi n\u00E1ro\u010Dn\u00E9. Pat\u0159\u00ED k nejm\u00E9n\u011B udr\u017Eiteln\u00FDm potravin\u00E1m. Proto zvl\u00E1dnut\u00ED teoretick\u00FDch poznatk\u016F a d\u016Fle\u017Eit\u00FDch z\u00E1konitost\u00ED zm\u011Bn v tk\u00E1n\u00EDch tvo\u0159\u00ED nezbytn\u00FD z\u00E1klad pozn\u00E1n\u00ED cel\u00E9ho procesu zpracov\u00E1n\u00ED. Kniha je koncipov\u00E1na tak, aby navazovala na z\u00E1kladn\u00ED znalosti biochemie, anatomie a fyziologie ryb. Jsou zahrnuty i vazby, je\u017E je nutno vz\u00EDt v \u00FAvahu p\u0159i zpracov\u00E1n\u00ED mo\u0159sk\u00FDch ryb. Zejm\u00E9na z toho d\u016Fvodu, \u017Ee v\u00FDvoj odv\u011Btv\u00ED zpracov\u00E1n\u00ED sladkovodn\u00EDch ryb je z hlediska efektivnosti provozu \u010Dasto dopl\u0148ov\u00E1n r\u016Fzn\u00FDmi formami zpracov\u00E1n\u00ED ryb mo\u0159sk\u00FDch. Zam\u011B\u0159en\u00ED t\u00E9to knihy navazuje na pot\u0159eby praxe, kdy se ukazuje, \u017Ee znalosti biologie a technologie chovu ryb je pot\u0159ebn\u00E9 d\u00E1le doplnit znalostmi o mo\u017Enostech zpracov\u00E1n\u00ED a zhodnocov\u00E1n\u00ED ryb\u00ED suroviny. P\u0159i zpracov\u00E1n\u00ED ryb je d\u016Fle\u017Eit\u00E9 uplat\u0148ovat detailn\u011Bj\u0161\u00ED poznatky o z\u00E1kladech a odli\u0161nostech ryb\u00ED suroviny, kter\u00E9 vznikaj\u00ED ve srovn\u00E1n\u00ED s masem teplokrevn\u00FDch zv\u00ED\u0159at a podporovat aktivity vedouc\u00ED k v\u00FDvoji nov\u00FDch v\u00FDrobk\u016F z ryb. Kniha je rozvr\u017Eena do \u010Dty\u0159 \u010D\u00E1st\u00ED a dopln\u011Bna p\u0159\u00EDlohou: obecn\u00E1 \u010D\u00E1st uv\u00E1d\u00ED popis slo\u017Een\u00ED t\u011Bla ryb, pr\u016Fb\u011Bh zm\u011Bn v surovin\u011B a hodnocen\u00ED kvality; \u010D\u00E1st zpracov\u00E1n\u00ED uv\u00E1d\u00ED postup jednotliv\u00FDch pracovn\u00EDch operac\u00ED, \u010D\u00E1st t\u0159et\u00ED pojedn\u00E1v\u00E1 o pr\u016Fb\u011Bhu bakteriologick\u00FDch i biochemick\u00FDch zm\u011Bn a \u010D\u00E1st \u010Dtvrt\u00E1 uv\u00E1d\u00ED z\u00E1sady anal\u00FDzy nebezpe\u010D\u00ED, stanoven\u00ED kritick\u00FDch bod\u016F a zmi\u0148uje z\u00E1sady podm\u00EDnek provozu zpracoven. V p\u0159\u00EDloze knihy je \u010Desko-anglicko-latinsk\u00FD slovn\u00EDk n\u00E1zv\u016F hospod\u00E1\u0159sky d\u016Fle\u017Eit\u00FDch druh\u016F ryb a dopl\u0148uj\u00EDc\u00ED obrazov\u00FD materi\u00E1l, jen\u017E ilustruje vybaven\u00ED zpracoven, senzorick\u00E9 hodnocen\u00ED, bezpe\u010Dnostn\u00ED z\u00E1sady, p\u0159\u00EDklady produkt\u016F z ryb, ru\u010Dn\u00EDho a strojn\u00EDho zpracov\u00E1n\u00ED a zahrnuje i vzorov\u00FD p\u0159\u00EDklad podklad\u016F pro specifikaci v\u00FDrobku, legislativn\u00EDch opat\u0159en\u00ED (z\u00E1kony, vyhl\u00E1\u0161ky a normy) v\u010Detn\u011B z\u00E1vazn\u00FDch p\u0159edpis\u016F ES a mezin\u00E1rodn\u00EDch dokument\u016F i p\u0159edpis\u016F vztahuj\u00EDc\u00EDch se k realizaci produktu v obchodn\u00ED s\u00EDti. Je tak\u00E9 uvedena \u010Dasov\u00E1 \u0159ada tr\u017En\u00ED produkce a u\u017Eit\u00ED ryb vyprodukovan\u00FDch chovem v \u010CR."@cs . . . "978-80-87437-52-0" . "12520" . . "[213A108BC9A3]" . "biochemical changes; quality assessment; raw material; Fish processing"@en . "Zpracov\u00E1n\u00ED ryb"@cs . "2"^^ . "Jiho\u010Desk\u00E1 univerzita v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch, Fakulta ryb\u00E1\u0159stv\u00ED a ochrany vod" .