"S" . "Pou\u017Eit\u00ED krevn\u00EDch b\u00EDlkovin do masn\u00FDch v\u00FDrobk\u016F"@cs . "Maso" . "globine; texture; additive proteins; meat"@en . . . "1210-4086" . . . "Pou\u017Eit\u00ED krevn\u00EDch b\u00EDlkovin do masn\u00FDch v\u00FDrobk\u016F" . . "Krevn\u00ED b\u00EDlkoviny, plazma a globin byly aplikov\u00E1ny do vybran\u00FDch masn\u00FDch v\u00FDrobk\u016F. Byla m\u011B\u0159ena textura (s\u00EDla ve st\u0159ihu) pomoc\u00ED Warner-Bratzlerova n\u00E1stavce, po\u0159\u00EDstroj Instgron. Pou\u017Eit\u00ED uveden\u00FDch aditiv vedlo k pevn\u011Bj\u0161\u00ED struktu\u0159e masn\u00FDch v\u00FDrobk\u016F"@cs . "[191F0E2D30FF]" . "6" . "22330" . "Jelen\u00EDkov\u00E1, Jarmila" . . "4"^^ . "493459" . "Blood proteins, globine and plasma were added in meat products. The texture - shear force after Warner-Bratzlero method was measured using apparatus Instron. The additives used caused a firmer texture of meat products."@en . "Krevn\u00ED b\u00EDlkoviny, plazma a globin byly aplikov\u00E1ny do vybran\u00FDch masn\u00FDch v\u00FDrobk\u016F. Byla m\u011B\u0159ena textura (s\u00EDla ve st\u0159ihu) pomoc\u00ED Warner-Bratzlerova n\u00E1stavce, po\u0159\u00EDstroj Instgron. Pou\u017Eit\u00ED uveden\u00FDch aditiv vedlo k pevn\u011Bj\u0161\u00ED struktu\u0159e masn\u00FDch v\u00FDrobk\u016F" . . . "RIV/60461373:22330/06:00022543!RIV10-MSM-22330___" . . "Use of blood protein in meat products"@en . "2"^^ . . . "2"^^ . . "17" . . "Pou\u017Eit\u00ED krevn\u00EDch b\u00EDlkovin do masn\u00FDch v\u00FDrobk\u016F"@cs . . "Pipek, Petr" . . "Use of blood protein in meat products"@en . "RIV/60461373:22330/06:00022543" . "CZ - \u010Cesk\u00E1 republika" . "Pou\u017Eit\u00ED krevn\u00EDch b\u00EDlkovin do masn\u00FDch v\u00FDrobk\u016F" . .