"2" . . "V\u00FDpo\u010Det obsahu masa jako slo\u017Eky masn\u00FDch v\u00FDrobk\u016F" . . . . . "Analytick\u00E9 vy\u0161et\u0159en\u00ED obsahu masa jako slo\u017Eky masn\u00FDch v\u00FDrobk\u016F je pops\u00E1no v legislativ\u011B a je zalo\u017Ee-no na stanoven\u00ED obsahu dus\u00EDku v masn\u00E9m v\u00FDrobku a n\u00E1sledn\u00E9m ode\u010Dten\u00ED v\u0161ech neb\u00EDlkovinn\u00FDch zdro-j\u016F. P\u0159i v\u00FDpo\u010Dtu se mus\u00ED po\u010D\u00EDtat i s maxim\u00E1ln\u00EDm %22povolen\u00FDm%22 obsahem tuku a pojivov\u00E9 tk\u00E1n\u011B v kos-tern\u00ED svalovin\u011B, v p\u0159\u00EDpad\u011B v\u00FDpo\u010Dtu obsahu masa jako slo\u017Eky masn\u00FDch v\u00FDrobk\u016F z receptury je nutn\u00E1 znalost spr\u00E1vn\u00FDch parametr\u016F v\u00FDrobn\u00EDch mas. Vzhledem k tomu, \u017Ee p\u0159i zna\u010Den\u00ED obsahu masa doch\u00E1z\u00ED k \u010Dast\u00FDm chyb\u00E1m, bylo c\u00EDlem pr\u00E1ce navrhnout a zhodnotit postup pro v\u00FDpo\u010Det obsahu masa v masn\u00FDch v\u00FDrobc\u00EDch z receptury masn\u00E9ho v\u00FDrobku."@cs . "The calculation of meat content in meat products"@en . "[B3D86E98DC1C]" . . . "V\u00FDpo\u010Det obsahu masa jako slo\u017Eky masn\u00FDch v\u00FDrobk\u016F"@cs . "XXV" . "Analytick\u00E9 vy\u0161et\u0159en\u00ED obsahu masa jako slo\u017Eky masn\u00FDch v\u00FDrobk\u016F je pops\u00E1no v legislativ\u011B a je zalo\u017Ee-no na stanoven\u00ED obsahu dus\u00EDku v masn\u00E9m v\u00FDrobku a n\u00E1sledn\u00E9m ode\u010Dten\u00ED v\u0161ech neb\u00EDlkovinn\u00FDch zdro-j\u016F. P\u0159i v\u00FDpo\u010Dtu se mus\u00ED po\u010D\u00EDtat i s maxim\u00E1ln\u00EDm %22povolen\u00FDm%22 obsahem tuku a pojivov\u00E9 tk\u00E1n\u011B v kos-tern\u00ED svalovin\u011B, v p\u0159\u00EDpad\u011B v\u00FDpo\u010Dtu obsahu masa jako slo\u017Eky masn\u00FDch v\u00FDrobk\u016F z receptury je nutn\u00E1 znalost spr\u00E1vn\u00FDch parametr\u016F v\u00FDrobn\u00EDch mas. Vzhledem k tomu, \u017Ee p\u0159i zna\u010Den\u00ED obsahu masa doch\u00E1z\u00ED k \u010Dast\u00FDm chyb\u00E1m, bylo c\u00EDlem pr\u00E1ce navrhnout a zhodnotit postup pro v\u00FDpo\u010Det obsahu masa v masn\u00FDch v\u00FDrobc\u00EDch z receptury masn\u00E9ho v\u00FDrobku." . . "The calculation of meat content in meat products"@en . "Analytical examination of the meat as an ingredient of meat products is described in legislation. It is based on the determination of the nitrogen content in the meat product and subsequent exclusion of all non-protein sources. The calculation must reckon with the maximum %22allowed%22 fat and connective tissue content in skeletal muscle. When calculating the meat content as an ingredient of meat products from the recipe the knowledge of correct parameters of raw materials (types of meat) is required. Due to the fact that frequent errors on labels declaring the meat content in meat products occure, the aim of this work was to design and evaluate procedure for calculation of the meat content in meat products from the recipe."@en . "CZ - \u010Cesk\u00E1 republika" . . "V\u00FDpo\u010Det obsahu masa jako slo\u017Eky masn\u00FDch v\u00FDrobk\u016F" . "4"^^ . "\u0160ev\u010D\u00EDk, Rudolf" . . . "4"^^ . "54534" . . . . "4"^^ . "Poh\u016Fnek, V\u00E1clav" . "Rajchl, Ale\u0161" . "RIV/60461373:22330/14:43897534" . . "22330" . . "P(QI111B053)" . "Maso" . . "V\u00FDpo\u010Det obsahu masa jako slo\u017Eky masn\u00FDch v\u00FDrobk\u016F"@cs . "RIV/60461373:22330/14:43897534!RIV15-MZE-22330___" . "Pivo\u0148ka, Jan" . "meat product, meat content."@en . "1210-4086" .