"RIV/60460709:41210/07:22380" . . "Charakteristika jate\u010Dn\u00E9 partie bok z\u00A0pohledu tk\u00E1\u0148ov\u00E9ho slo\u017Een\u00ED"@cs . "Kratochv\u00EDlov\u00E1, Hana" . "RIV/60460709:41210/07:22380!RIV08-MSM-41210___" . . . "30;37" . "5"^^ . . . . . . "Charakteristika jate\u010Dn\u00E9 partie bok z\u00A0pohledu tk\u00E1\u0148ov\u00E9ho slo\u017Een\u00ED"@cs . "JU \u010Cesk\u00E9 Bud\u011Bjovice" . "8"^^ . "Charakteristika jate\u010Dn\u00E9 partie bok z\u00A0pohledu tk\u00E1\u0148ov\u00E9ho slo\u017Een\u00ED" . "JU \u010Cesk\u00E9 Bud\u011Bjovice" . "[BFDBFEDAA3B5]" . . . "41210" . "413376" . . . "978-80-7394-054-6" . "2007-10-31+01:00"^^ . "Characteristic of pig carcass part belly \u2013 tissue composition"@en . . "Characteristic of pig carcass part belly \u2013 tissue composition"@en . . "\u010C\u00EDtek, Jaroslav" . . . . "Charakteristika jate\u010Dn\u00E9 partie bok z\u00A0pohledu tk\u00E1\u0148ov\u00E9ho slo\u017Een\u00ED" . . . "C\u00EDlem pr\u00E1ce bylo charakterizovat jate\u010Dnou partii bok z\u00A0hlediska tk\u00E1\u0148ov\u00E9ho slo\u017Een\u00ED. V\u00FDstupem bude rovnice pro zhodnocen\u00ED kvality (zmasilosti) boku. Tato \u010D\u00E1st pr\u00E1ce se zab\u00FDv\u00E1 charakteristikou jednotliv\u00FDch slo\u017Eek boku. V pr\u00E1ci byl prok\u00E1z\u00E1n n\u00E1r\u016Fst pod\u00EDlu svaloviny s poklesem obsahu tuku v boku. Obsah tuku a obsah su\u0161iny v partii boku se zvy\u0161uje krani\u00E1ln\u00EDm sm\u011Brem. Z obsahu su\u0161iny lze p\u0159ibli\u017En\u011B odhadnout obsah tuku v boku a tedy zmasilost boku. Tuto skute\u010Dnost je mo\u017En\u00E9 vysv\u011Btlit t\u00EDm, \u017Ee v d\u016Fsledku ni\u017E\u0161\u00EDho obsahu vody v\u00A0tuku (5-7 %) oproti svalovin\u011B (70-80 %) doch\u00E1z\u00ED se vzr\u016Fstaj\u00EDc\u00EDm obsahem tuku i ke zv\u00FD\u0161en\u00ED obsahu su\u0161iny."@cs . "Sborn\u00EDk z konference %22Perspektivy chovu prasat%22" . "The objective of the study was dedicated to each characters of the pork belly. Specifically to the ratio of slaughter efficiency such as muscle part in carcass, cutting fat height, pork belly weight as well as the pork belly structure set by chemical analysis (amount of water and fat), video analysis values on pork belly cuts (meat area, cut area) and a belly cut vertical proportion."@en . . "Stupka, Roman" . "Z(MSM6046070901)" . "Neuvedeno, 0" . "C\u00EDlem pr\u00E1ce bylo charakterizovat jate\u010Dnou partii bok z\u00A0hlediska tk\u00E1\u0148ov\u00E9ho slo\u017Een\u00ED. V\u00FDstupem bude rovnice pro zhodnocen\u00ED kvality (zmasilosti) boku. Tato \u010D\u00E1st pr\u00E1ce se zab\u00FDv\u00E1 charakteristikou jednotliv\u00FDch slo\u017Eek boku. V pr\u00E1ci byl prok\u00E1z\u00E1n n\u00E1r\u016Fst pod\u00EDlu svaloviny s poklesem obsahu tuku v boku. Obsah tuku a obsah su\u0161iny v partii boku se zvy\u0161uje krani\u00E1ln\u00EDm sm\u011Brem. Z obsahu su\u0161iny lze p\u0159ibli\u017En\u011B odhadnout obsah tuku v boku a tedy zmasilost boku. Tuto skute\u010Dnost je mo\u017En\u00E9 vysv\u011Btlit t\u00EDm, \u017Ee v d\u016Fsledku ni\u017E\u0161\u00EDho obsahu vody v\u00A0tuku (5-7 %) oproti svalovin\u011B (70-80 %) doch\u00E1z\u00ED se vzr\u016Fstaj\u00EDc\u00EDm obsahem tuku i ke zv\u00FD\u0161en\u00ED obsahu su\u0161iny." . . "\u0160prysl, Michal" . "pig, carcas composition, belly, VIA, lean meat share prediction"@en . "Okrouhl\u00E1, Monika" . "Jiho\u010Desk\u00E1 univerzita v \u010Cesk\u00FDch Bud\u011Bjovic\u00EDch" . . "5"^^ .